Makes a 9x13 of pudding. Adapted from Paula Deen’s instructions.

Ingredients

  • 2 bags of Pepperidge Farm Chessman Cookies
  • 6 to 8 Medium Sized Bananas
  • 2 Cups of Milk
  • 1 (5-oz) Box of Instant French Vanilla Pudding
  • 1 (8-oz) Package of Cream Cheese
  • 1 (14-oz) Can of Sweetened Condensed Milk
  • 12 oz of Whipped Topping

Instructions

  1. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  2. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
  3. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  4. Line the bottom of a 9x13 pan with 1 bag of cookies (you’ll have to break some in half to completely cover the bottom) and layer bananas on top (usually makes two layers, I alternate directions of the bananas slices). I use any extra banana slices to level out the layer.
  5. Pour the combined mixture over the cookies and bananas and then cover with the remaining cookies.
  6. Refrigerate until ready to serve.