Paula Deen’s Banana Pudding


1 8-oz package cream cheese, softened
1 14-oz can sweeten condensed milk
1 5.1-oz box instant French vanilla pudding mix
2 cups of milk 1 12-oz container frozen whipped topping, thawed 2 7.25-oz bags Pepperidge Farm Chessmen cookies.
6 to 8 sliced bananas, sliced

Line the bottom of a 13×9 baking dish with cookies then add a layer of bananas over cookies (see note).
Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.
Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. 
Stir pudding mixture into cream cheese mixture then mixes until completely incorporated.
Add whipped topping to the mixture then fold together until incorporated.
Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and refrigerate before serving.