Banana Pudding
From: Deborah Kahrs
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 c. milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container Cool-Whip
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer all the sliced bananas on top.
In a bowl, combine the milk and pudding mix and whisk together, set aside. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Combine the pudding mixture and the cream cheese mixture until well blended. Gently fold in the Cool-whip. Pour the mixture over the cookies and bananas and cover with remaining bag of cookies. Refrigerate until ready to serve. Makes 12 - 16 servings.