My grandchildren love this banana pudding recipe. They just gobble it up! The Chessman cookies add a special touch. You can also use the mini Nilla Wafers if you wish, but everyone likes the pretty look and buttery taste of the Chessman cookies. It's "plate-lickin" good!
2 bags Pepperidge Farm Chessmen cookies
6 to 7 bananas, sliced
1 3/4 cups cold milk
1 (5-ounce) box instant French Vanilla pudding (sugar-free pudding is not recommended)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container Cool Whip
Line the bottom of a 9 x 13 dish with 1 bag of cookies. Layer the bananas on top. In a bowl, combine the milk and pudding mix and blend well with a mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
You may make this the day before so the cookies get a little soft. You also can make it about an hour before you are going to eat it, however, the cookies will be a little difficult to cut through.
Source: Paula Deen