Ingredients:

  • 1 pack (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups whole milk, cold
  • 1 box (5 oz) French vanilla instant pudding mix
  • 1 container (12 oz) frozen whipped topping, thawed
  • 7 large bananas, sliced into 1/2-inch rounds
  • 2 bags (7.25 oz each) Pepperidge Farm Chessman cookies

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk using an electric mixer until completely smooth. Slowly pour in the cold whole milk and the French vanilla instant pudding mix. Continue beating on medium speed for 2 minutes until the mixture thickens into a satiny consistency.
  2. Gently fold in half of the thawed whipped topping (6 oz) using a spatula. Use a figure-eight motion to incorporate the topping without deflating the aeration, ensuring a light and fluffy texture.
  3. Line the bottom of a 9x13 inch glass baking dish with one bag of Chessman cookies. Top the cookie layer with the sliced bananas. Pour the pudding mixture over the bananas, smoothing it with an offset spatula. Spread the remaining whipped topping over the pudding and top with the second bag of Chessman cookies in a neat grid.
  4. Refrigerate the pudding for at least 4 hours to allow the cookies to soften slightly and the custard to set firmly.