7 May, 2014
Not Yo’ Mama’s Banana Pudding
2 bags Pepperidge Farms chessmen cookies
6 each bananas, sliced
2 cups milk, 2% lowfat
1 box (5 ounces) instant French vanilla pudding
8 ounces fat free cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 container (12 ounces) whipped topping
Line the bottom of a 13ʺ x 9ʺ x 2ʺ inch pan with 1 bag of cookies and layer bananas on top.
In a small bowl, combine the milk and pudding mix and blend well using a handheld electric 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 bag of cookies. Cover with lid or plastic wrap and refrigerate until ready to serve.
It really is best to eat this the same day you make it because the cookies get soggy. It still tastes good, but the texture is weird once the cookies get soggy.