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Ingredients
- 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
Directions
- 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 donât 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.
- Cover the entire
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Reviews
July 20, 2010
I made this dish this evening after dinner, so we haven't tried it yet (except for my tasting the bowls, etc). Very yummy! I added a couple of "extras" to the presentation; i.e., I crushed up some additional cookies on top along with a couple pinches of cinnamon.I've cooked/tasted this recipe!This is a variation
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