from southyourmouth.com
INGREDIENTS:
- 1 12-oz container frozen whipped topping, thawed
- 1 14-oz can sweetened condensed milk
- 1 8-oz package cream cheese, softened
- 2 cups milk
- 1 5.1-oz box instant French vanilla pudding mix
- 6-8 sliced bananas, sliced
- 2 7.25-oz bags Pepperidge Farm Chessmen cookies
INSTRUCTIONS:
- Line the bottom of a 13x9 baking dish with cookies then add a layer of bananas over cookies.
- Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.
- Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.
- Add whipped topping to the mixture then fold together until incorporated.
- Pour the mixture over the cookies and bananas. Then add another layer of sliced bananas. Cover with the remaining cookies. Cover with foil and refrigerate before serving.
NOTES:
-I couldn’t find a large box of instant French vanilla pudding so I had to purchase two small packages and I added one and 3/4th of the two packages.
-I haven’t been able to find the 12-oz containers of cool whip so I just buy two of the 8-oz containers and use one and a half of the two containers.
-You won’t use quite all of the cookies. Some of them break in the package, put all the broken ones in the bottom of the dish and save the good ones for the top.
-The dessert will need to rest at least 4 hours before serving to ensure the cookies have time to soften. I suggest making this the day you will be serving it or at the latest, the night before. But the bananas will start to brown after 24 hours.
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