Wednesday, November 2, 2011
This Banana Pudding was delicious! It is so creamy and refreshing. I ran a little short of cooking on the topping so next time I make it, I will scrimp on the crust to make sure I have plenty for the topping.
1 12 oz container of frozen whipped topping, thawed
1 14 oz can sweetened condensed milk
1 8 oz package cream cheese, softened
2 cups milk
1 5 oz box instant french vanilla pudding
6 bananas sliced
2 bags chessmen cookies
Line the bottom of a 9x13 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 sitr until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies.
Refrigerate until ready to serve.