2 bags Pepperidge Farm Chessman cookies
6-8 bananas (sliced)
2 c. milk
1 (5 oz.) box instant French vanilla pudding or cheesecake pudding
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping (thawed)
1. Line the bottom of a 13 by 9 dish with 1 bag of cookies, or enough cookies so that the bottom is completely lined (you may have a few cookies left over.) Layer bananas on top.
2. In a bowl, combine milk and pudding mix; blend well using a mixer. Using another bowl, combine the cream cheese and sweetened condensed milk 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.
3. Pour the mixture over the cookies and bananas and cover with the remaining cookies. You can organize the cookies in a pretty way (like I did), or just line the entire top of the pudding layer with cookies if you want more of that delicious wafer flavor. Refrigerate at least 4 hours, until ready to serve.
Yield: 9-12 servings
Source: I got this recipe from one of my Duke University Nurse Anesthesia program instructors.