Paula Deen Banana Pudding
Ingredients
12 oz. container Cool Whip, thawed
14 oz. can sweetened condensed milk
8 oz. pkg. cream cheese, softened
2 c. milk
5 oz. box instant French vanilla pudding mix
6 to 8 bananas, sliced
2 bags chessmen cookies
Instructions
Cover the bottom of a 9x13 inch pan with 1 bag of chessmen cookies.
Layer sliced bananas over the cookies; this will be about 6-8 bananas, depending on their size.
In a large mixing bowl, combine the softend cream cheese and sweetened condensed milk, beating with an electric mixer until smooth. Add in the pudding mix and milk; beat until combined. Allow the pudding to rest for 5 minutes to thicken.
Fold in the Cool Whip. It's difficult to find 12 oz. containers of Cool Whip, so I used one and a half 8 oz. containers. Mix until fully combined. Spread this mixture over the banana layer.
Top with the remaining bag of cookies. Cover the pan with plastic wrap or a lid and refrigerate for 4 hours, or up to 12 hours.
Note:
Store for up to 2 days in the refrigerator. Beyond 2 days, the cookies become too soft and mushy.
Be sure to use softened cream cheese; otherwise, the cream cheese can be lumpy.