Banana Pudding
recipe by Khalti Samiha
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6-8 ripe bananas, sliced
2 cups cold 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 fresh sweetened whipped cream)
Line the bottom of a 13 by 9 by 2-inch dish with cookies. In a bowl, combine milk and pudding mix and blend well using an electric hand mixer, set aside in refrigerator to set. Using another bowl, combine the cream cheese and condensed milk until smooth. Fold in the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6-8 ripe bananas, sliced
2 cups cold 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 fresh sweetened whipped cream)
Line the bottom of a 13 by 9 by 2-inch dish with cookies. In a bowl, combine milk and pudding mix and blend well using an electric hand mixer, set aside in refrigerator to set. Using another bowl, combine the cream cheese and condensed milk until smooth. Fold in the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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