A thick and creamy banana pudding topped with hearty and buttery cookies.
Servings: 12servings
Author: Nikki Gladd
Ingredients
2bags(7.25 oz. each) Pepperidge Farm Chessmen Cookies
6to 8 banana, cut into ¼-inch thick slices
2cupscold heavy cream
2tablespoonsgranulated sugar
2cupsmilk
1package(5 oz.) instant French vanilla pudding
1can(14 oz.) sweetened condensed milk
1package(8 oz.) cream cheese, at room temperature
Instructions
Open both bags of Chessmen cookies. Using up any broken cookies first, line the bottom of a 9x13-inch baking dish. You should use up about one bag's worth. Layer the bananas over top.
Next, make the whipped cream: In a large mixing bowl, whip the cream and sugar on medium-high speed until stiff peaks form. Be careful not to over-beat; set aside.
In a medium bowl, beat together the milk and pudding mix with an electric mixer until combined and smooth. In a separate bowl, beat the condensed milk and cream cheese together until creamy. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Add the pudding mixture and stir until well blended. Scrape into the baking dish and spread evenly over the bananas. Top with the remaining cookies. Cover with plastic wrap and refrigerate for 3 hours.