Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 14 oz sweetened condensed milk
  • 5 oz instant French Vanilla pudding mix
  • 2 cups cold whole milk
  • 12 oz frozen whipped topping, thawed
  • 7 firm-ripe bananas, sliced into 1/2 inch rounds
  • 14 oz Pepperidge Farm Chessmen cookies

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk until completely smooth. Slowly whisk in the cold milk and instant French Vanilla pudding mix. Beat for 2 minutes until the mixture thickens.
  2. Using a rubber spatula, gently fold the thawed whipped topping into the pudding mixture using a 'cut and fold' motion to maintain volume and aeration.
  3. Line the bottom of a 9x13 inch baking dish with a single layer of Chessmen cookies. Evenly distribute the sliced bananas over the cookies. Pour the pudding mixture over the bananas, smoothing the top with an offset spatula.
  4. Arrange the remaining bag of Chessmen cookies on top of the pudding. Cover and refrigerate for at least 4 hours to allow the cookies to soften into a cake-like texture.