Frozen whipped topping, thawed: 1 12-ounce container.
Sweetened condensed milk: 1 14-ounce can.
1 8-ounce package of cream cheese, softened.
Two cups of milk.
French vanilla pudding mix: 1 5.1-ounce box.
6 to 8 ripe bananas, sliced.
2 7.25-ounce bags of Pepperidge Farm Chessmen cookies.
First, you start by creating a base for the pudding, then, line the bottom of a 13×9-inch baking dish with a single layer of Pepperidge Farm Chessmen cookies.
Then, in a large mixing bowl, mix the softened cream cheese and sweetened condensed milk. Use an electric mixer to beat the mixture until it becomes smooth and creamy, and gradually add the regular milk and continue mixing until the mixture is well blended.
After that, add the instant French vanilla pudding mix to the bowl and mix thoroughly until all the ingredients are fully combined.
Next, gently fold in the thawed whipped topping until it is evenly incorporated into the mixture.
Then, spoon a thin layer of the pudding mixture over the layer of cookies in the baking dish, making sure to cover them completely.
In this step, arrange the sliced bananas over the pudding layer (it’s all right if they overlap or don’t lay flat).
Pour your remaining pudding mixture over the banana layer, spreading it evenly to cover the bananas completely.
Take the remaining Pepperidge Farm Chessmen cookies and cover the top of the pudding with them.
After that, cover the baking dish and refrigerate it for at least 6 hours, or ideally overnight, to allow the flavors to meld together and the pudding to set.
Once thoroughly chilled, serve and enjoy this delightful Paula Deen Banana Pudding!
Note: Feel free to adjust the number of bananas and cookies according to your preference. Enjoy!!