Banana Pudding – Paula Dean

Ingredients

• 1 (12-oz) container frozen whipped topping, thawed
• 1 (14-oz) can sweetened condensed milk
• 1 (8-oz) package cream cheese, softened
• 2 cups cold milk
• 1 (5-oz) box instant vanilla pudding mix
• 4 to 6 medium bananas, sliced
• 2 bags Pepperidge Farm Chessmen cookies (or you can make your own shortbread cookies)

Directions

1. Line the bottom of a 13x9x2-inch pan with one bag of Chessmen cookies, arranging them evenly.
2. Slice the bananas (about 1/4-inch thick) and layer them evenly over the cookies.
3. In a bowl, add 2 cups cold milk to the French vanilla instant pudding mix. Beat until smooth and thickened (about 2 minutes).
4. In a separate bowl, beat the softened cream cheese and sweetened condensed milk until velvety and lump-free.
5. Fold the whipped topping (or homemade sweetened whipped cream) gently into the cream cheese mixture until fully combined and fluffy.
6. Gently fold the pudding into the cream cheese mixture. Stir until all is smooth and thoroughly blended.
7. Spread the creamy filling evenly over the bananas and cookies. Smooth with a spatula.
8.  Add the second bag of Chessmen cookies as the final layer, covering the surface completely.
9. Cover with plastic wrap and refrigerate until set (minimum 4 hours, overnight preferred for best flavor and texture).