2 bags of Pepperidge Farm Chessman Cookies or 2 boxes of Lorna Doone shortbread cookies 6-8 bananas, sliced 2 ½ cups of milk 2 (3.5 ounce) boxes Jello Instant French Vanilla pudding 1 (8 ounce) pkg of Philadelphia Cream Cheese 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping thawed or an equivalent amount of sweetened whipped cream Whipped cream for garnish
All you need to do:
Line the bottom of a 13x9x2 inch dish with shortbread cookies.
Layer the sliced bananas on top of the cookies. Set aside.
In a large bowl, combine the milk and the pudding mixes and blend well with a hand mixer (if you don’t have a hand mixer you can make it in a blender or a stationary mixer and dump it into the bowl when blended).
Using another bowl, combine the cream cheese and sweetened condensed milk until smooth (I used my stationary mixer and beat it on low speed until very smooth and creamy)
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture into the pudding mixture until well blended.
Pour the mixture over the cookie and bananas in the dish.
I graduated Nursing school last year and started back for my BSN. Our family moved to phoenix after i graduated and so we are making a new life here. So between a new place, a new job, and raising kido's theres always a whirlwind of stuff going on in our life and you can read about it here.