Banana Pudding

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

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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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