Ingredients:
2 bags (7.25 ounces each) Pepperidge Farm Chessman cookies
2 cups milk
1 box (5.1 ounces) instant vanilla pudding
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese, softened at room temperature
1 container (12 ounces) frozen whipped topping, thawed
6–8 medium bananas, sliced ½” thick
How to Prepare Not Yo’ Mama’s Banana Pudding:
In a large mixing bowl, use an electric hand mixer to blend milk and instant pudding mix on low speed until combined and thickened (about two minutes).
In another large mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat on medium-high speed until the mixture is smooth with no lumps.
Gently fold in the Cool Whip using a rubber spatula, just until combined.
Transfer the creamy mixture to the bowl with the pudding, stirring gently until thoroughly combined.
Line the bottom of a 9×13-inch casserole dish with one bag of Chessman cookies.
Layer sliced bananas evenly over the cookies.
Top the bananas with the whipped cream mixture, smoothing it out with a rubber spatula.
Finally, arrange the second bag of Chessmen cookies on top.
Cover the dish with plastic wrap and refrigerate for at least 3 hours (overnight for an even better result!).
Scoop the delectable banana pudding onto serving plates and savor the delight!
