Ingredients:
2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
1 (14-ounce) can sweetened condensed milk
One package (8 ounces) of room-temperature softened cream cheese
1 (12-ounce) container frozen whipped topping, thawed
6-8 medium bananas, sliced 1/2 inch thick
Instructions:
In a large mixing bowl, use an electric hand mixer to combine the milk and instant pudding mix. Mix for about two minutes on low speed, or until mixed and thickened.
Sweetened condensed milk and softened cream cheese should be combined in a large, separate mixing dish.
. Beat together on medium-high speed until smooth and no lumps remain.
Gently fold in the thawed whipped topping using a rubber spatula, just until combined.
Transfer the cream cheese mixture to the bowl with the pudding and stir gently until completely combined.
Line the bottom of a 9×13-inch casserole dish with one bag of the Chessman cookies.
Top the cookies with sliced bananas in an even layer.
Pour the whipped cream mixture over the bananas and smooth it out with a rubber spatula.
Lay out the second bag of Chessman cookies on top of the whipped cream mixture.
Cover the dish with plastic wrap and refrigerate for at least 3 hours (overnight is even better!).
Scoop the banana pudding onto serving plates and enjoy!
Note: This recipe creates a delicious and creamy banana pudding with layers of cookies and sliced bananas. This traditional dessert is appropriate for any setting.