I know Jamie just posted a banana pudding recipe, but I love this recipe--so there's no harm in multiples, right?
2 bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) frozen whipped topping, thawed
Line the bottom of a 9x13 dish with 1 bag of chessman cookies & layer bananas on top. In a bowl, combine the milk and pudding mix & blend well using a handheld mixer. Using another bowl, combine the cream cheese and condensed milk together 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. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. This always tastes better to me the day after you make it and all the juices make the cookies softer. Delicious!