Ingredients:

  • 8 oz cream cheese, completely softened
  • 14 oz sweetened condensed milk
  • 5 oz instant French vanilla pudding mix
  • 2 cups cold whole milk
  • 12 oz whipped topping, thawed
  • 14 oz Chessman shortbread cookies
  • 7 large bananas, firm but speckled

Instructions:

  1. Line the bottom of a 9x13 inch glass baking dish with one full bag (approx. 7 oz) of Chessman cookies, placing them face down.
  2. Slice the bananas into 1/2-inch rounds and layer them evenly across the top of the cookies.
  3. In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk together using an electric mixer until the mixture is completely smooth and no lumps remain.
  4. In a separate container, whisk together the instant French vanilla pudding mix and cold whole milk until thickened.
  5. Fold the prepared pudding and the thawed whipped topping into the cream cheese mixture until well combined and fluffy.
  6. Pour the cream mixture over the banana and cookie layers, smoothing the top with an offset spatula.
  7. Top the pudding with the remaining bag of Chessman cookies, arranging them in neat rows.
  8. Cover and refrigerate for at least 4 hours to allow the cookies to soften slightly and the flavors to meld.