Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount
sweetened whipped cream
Line the bottom of a 13 by 9 by 2-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 stir until well blended. Pour the mixture over the cookies and
bananas and cover with the remaining cookies. Refrigerate until ready to
serve. Yields: 12
servings.
An easy, no-bake banana pudding that is different than most because of
the cream cheese ingredient. The Chessmen cookies give this dessert
an elegant look.
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