2 bags of vanilla wafers or 2 bags of Pepperidge Farm chessmen cookies 2 cups of whole milk, 6–8 sliced bananas One box of instant French vanilla pudding, measuring 5 ounces Cream cheese, 8 ounces: 1 package A can of sweetened condensed milk, about 14 ounces Thawed frozen whipped topping, or one 12-ounce container of sweetened whipped cream, or an equivalent quantity
In a 13×9 inch baking dish, spread out one bag of cookies to cover the bottom. Next, arrange banana slices on top. In the first bowl, use a handheld electric mixer to thoroughly combine the milk and pudding mix. Second Bowl: Incorporate the condensed milk and cream cheese by mixing well. Combine the cream cheese and whipped topping. Incorporate the cream cheese mixture into the pudding mixture by stirring until well combined. Add the bananas and cookies to the bowl, then top with the remaining cookies. Keep refrigerated until you’re ready to enjoy!
I love to make large quantities of this and use it all summer long.
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