*This is the best version of banana pudding that we have ever had, and that's saying a lot coming from a Southern girl...Contributed by the infamous Kimberlee Joy (my cooking inspiration).
2 bags Peppridge Farm Chessman Cookies
6-8 bananas, sliced
2 cups milk
15 oz box instant French vanilla pudding
1 8 oz package cream cheese, whipped
2 cans sweetened condensed milk
1 12 oz whipped topping (cool whip)
Line bottom of 9x13 dish with 1 bag of cookies and put bananas on top. Blend milk with pudding. Mix well with mixer. Beat cream cheese, then beat in condensed milk together in a bowl until smooth. Fold in cool whip. Add to pudding mixture, stirring until well blended. Pour mixture over cookies and bananas. Cover with remaining cookies. Refrigerate.
*Recipe from Paula Dean's Dessert Cookbook.
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