Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

### Paula Deen’s “Not Yo’ Mama’s Banana Pudding: A Southern Classic with a Twist

When it comes to Southern comfort food, **banana pudding** is a true classic. But Paula Deen, known for her delicious and indulgent recipes, took this beloved dessert to new heights with her famous “**Not Yo’ Mama’s Banana Pudding**.” This rich, creamy dessert is everything you love about banana pudding, but with a twist that makes it unforgettable.

With layers of vanilla wafers, ripe bananas, and a luxurious homemade custard, this version of banana pudding is topped with a fluffy whipped topping that makes each bite pure bliss. Whether you’re serving it for a holiday gathering, a family dinner, or just because you crave something sweet, Paula Deen’s banana pudding will quickly become a favorite in your home.

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### Why You’ll Love Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

– **Deliciously Creamy**: The combination of a smooth homemade custard with whipped cream makes this banana pudding decadently creamy.
– **Rich Flavors**: Unlike traditional banana puddings that use instant pudding, Paula’s recipe uses a rich, cooked custard made from scratch. The depth of flavor is undeniable!
– **Easy to Make**: While this banana pudding is a bit more involved than a no-bake version, it’s still simple to put together and only requires a few basic ingredients.
– **Perfect for Any Occasion**: Whether you’re hosting a family gathering or bringing dessert to a potluck, this banana pudding will be the star of the show.
– **Versatile**: You can adapt this recipe by adding your favorite touches, such as chocolate chips or toasted coconut, or keep it classic for that tried-and-true Southern flavor.

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### Ingredients for Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

For the custard:
– **1 (14 oz) can sweetened condensed milk**
– **1 1/2 cups whole milk**
– **1/2 cup sugar**
– **1/4 cup cornstarch**
– **1/4 teaspoon salt**
– **4 large egg yolks**
– **1 tablespoon unsalted butter**
– **1 teaspoon vanilla extract**

For the whipped topping:
– **1 (8 oz) package cream cheese**, softened
– **1 (8 oz) container of whipped topping**
– **1/2 cup powdered sugar**

For the pudding layers:
– **1 box vanilla wafers**
– **4-5 ripe bananas**, sliced

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### How to Make Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

#### Step 1: Make the Custard
In a medium saucepan, combine the **sweetened condensed milk**, **whole milk**, **sugar**, **cornstarch**, and **salt**. Whisk everything together until the mixture is smooth and free of lumps. Place the saucepan over medium heat, and cook while constantly stirring until the mixture thickens (about 8-10 minutes).

In a separate bowl, beat the **egg yolks**. Once the milk mixture has thickened, slowly pour about half of the hot mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan with the rest of the milk mixture. Cook for another 2-3 minutes, stirring continuously until the custard is thick and smooth.

Once thickened, remove the saucepan from heat and stir in the **butter** and **vanilla extract**. Let the custard cool slightly before continuing to assemble the pudding.

#### Step 2: Make the Whipped Topping
In a medium bowl, beat the **cream cheese** with a hand mixer until smooth. Add the **whipped topping** and **powdered sugar**, continuing to beat until fluffy and well combined. Set aside.

#### Step 3: Layer the Pudding
In a large, deep serving dish (or individual trifle dishes for a more elegant presentation), begin by placing a layer of **vanilla wafers** at the bottom. Top the wafers with a layer of **banana slices**. Spoon half of the **custard mixture** over the bananas and wafers, smoothing it out evenly.

Add another layer of **vanilla wafers** and **banana slices**, then top with the remaining **custard**. Finish by spreading the **whipped topping** mixture evenly over the top.

Step 4: Chill and Serve
Refrigerate the banana pudding for at least 4 hours, but ideally overnight, to allow the flavors to meld and the dessert to firm up. This step is key to getting the perfect texture. Once chilled, garnish the pudding with any remaining **vanilla wafers** or extra **banana slices** for decoration.

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