INGREDIENTS:
2 bags Pepperidge Farm Chessman cookies
4 – 5 bananas, sliced (dip these in a bit of lemon juice to help
prevent browning)
2 cup milk
1 5 oz box of French Vanilla pudding (French Vanilla with Chocolate Chip
also works great)
1 8 oz pkg cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container whipped topping, thawed
*****
Line the
bottom or a 13” x 9” pan with one bag of cookies. Layer the sliced
bananas over the cookies.
In a medium bowl, combine the milk and
pudding until well blended and beginning to thicken.
In another medium
bowl, combine the cream cheese and sweetened condensed milk. Fold in
the whipped topping. When blended, add in the pudding mixture and mix.
Put mixture over banana layer then cover with the remaining bag of
cookies.
Refrigerate for a couple of hours to allow the pudding to soak
into the cookies.
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