2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5.1 ounce) box instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened at room temperature
1 (12-ounce) container frozen whipped topping, thawed
6 – 8 medium bananas, sliced 1/2 inch thick
Prepare the Pudding:
In a large mixing bowl, use an electric hand mixer to combine the milk and instant vanilla pudding mix. Mix on low speed until thickened, about two minutes.
Make the Cream Cheese Mixture:
In another large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Beat together on medium-high speed until smooth and no lumps remain.
Fold in the Whipped Topping:
Gently fold in the thawed whipped topping using a rubber spatula until just combined.
Combine the Mixtures:
Transfer the whipped cream mixture to the bowl with the pudding mixture. Stir gently until completely combined.
Assemble the Banana Pudding:
Line the bottom of a 9x13-inch casserole dish with one bag of the Chessman cookies.
Top the cookies with a layer of sliced bananas.
Spread the whipped cream mixture evenly over the bananas using a rubber spatula.
Arrange the second bag of Chessman cookies on top.
Chill:
Cover the casserole dish with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the pudding to set.
Serve:
Scoop the banana pudding onto serving plates and enjoy this delicious dessert!
Note:
For best results, refrigerate the banana pudding for several hours or overnight before serving to allow the flavors to develop fully.
