This is our second entry for My Girl, Paula. This recipe was another hit! This is probably the best banana pudding I have every had. It is so creamy and yummy! I definitely liked it with the sweetened condensed milk. I could not find French vanilla pudding, so I just used vanilla instant pudding. Still delicious! Good job, Michele, on picking this recipe! I loved it! So did my family! The Chessman cookies make the dish look classier!
I took the pudding over to my parents' house for our weekly dinner. It was a HUGE hit! Everyone loved it! I made the pudding the night before and put it together before I went over there. I love these cookies so much better than Nilla Wafers. I will definitely make this one over and over again!Ingredients:
2 bags Pepperidge Farm Chessman cookies6-8 bananas, sliced
2 cups milk
1 (5 ounce) box instant French vanilla pudding1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk1 (12 ounce) container frozen whipped topping, thawed
Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding and blend well using a handheld electric mixer. Using another bowl, combine the cream chese 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.
Yield: 12 servings
folding in the Cool whip into cream cheese mixture
folding the cream cheese mixture into pudding
1st layer of cookies