By far the best `banana pudding you will ever make! I had forgotten just how good it tasted, an instant favorite again.
The 13 x 9 inch pan makes it big enough to bring for family gatherings, and the cookies make it easy to cut into serving sizes.
Ingredients:
Line the 13 x 9 inch pan with one bag of the cookies flat side down.2 bags Pepperidge farm Chessman Butter Cookies.
Enough bananas sliced, to cover a 13 x 9 inch pan – around 6 to 7 bananas.
2 cups milk.
1 5oz. box of instant French vanilla pudding mix.
1 8oz. block of cream cheese room temp.
14oz. can of sweetened condensed milk.
22 oz. container of cool whip thawed.
Instructions:
Layer evenly the sliced bananas on top of that.
Blend milk and the pudding mix with a beater for about a minute or until it’s thickened.
In another bowl beat the creamed cheese with condensed milk until it’s nice and smoothed out. Stir in the thawed cool whip, then add to the pudding mixture until it’s well combined.
Pour over the cookies and bananas evenly, layer on top with the remaining bag of cookies.
Allow to refrigerate for at least four hours, or overnight. Enjoy!
Line the 13 x 9 inch pan with one bag of the cookies flat side down.
