I don’t know about you but I am CRAZY about bananas! Therefore; it was no question that I was going to make something banana-ish for one my my thanksgiving desserts. I decided on a banana pudding with chessman cookies. I skipped the nilla wafers and decided on the chessman cookies instead because the nilla wafers aren’t as rich and buttery. The more butter…the better. Out of all the desserts I made for thanksgiving, I think this one takes the cake…if that even makes sense. If you are a butter cookie/banana fan you must go to the store, get these ingredients, and make this right NOW.
Banana Cookie Pudding
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric 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.