I used this recipe for the FRG meeting I had to go to...I'm not sure how I feel about it. It definitely makes a large amount! It's rich and fluffy, but to me, it loses some of the "pudding" quality. Next time (definitely delicious enough for a next time), I'm going to try doubling the pudding, using 8 oz. of Cool Whip, and mixing in the bananas with the pudding. I think this might make it more like my banana pudding recipe that I based off of a dirt pudding recipe. Excuse most of the pictures, I took them with my cell phone after my camera died on me.
What you need:
- 1 bag Pepperidge Farm Chessman cookies
- 6-8 bananas, sliced
- 2 cups milk
- 1 box French vanilla pudding (2 boxes next time)
- 1 pkg (8 oz.) cream cheese
- 1 can (14 oz.) sweetened condensed milk
- 1 tub (12 oz.) Cool Whip (8 oz. next time)
Layer bananas on top (next time I'll mix them with the pudding to help make the cookies softer).
In a medium to large size bowl, mix pudding and milk together.
In another bowl, mix cream cheese and condensed milk together.
Fold in the Cool Whip to the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until blended. Pour over cookies.
Refrigerate until ready to serve.