This dessert screams summer and I will tell you it’s the best banana pudding I have ever had. My best Joanne made this recipe about 15 years ago and told me to make it. So in memory of her, I did and wished I had not waited so long. I do one thing different to the recipe that Paula did not do. I used Fruit Fresh on the bananas and they stayed perfectly yellow, even days later. No cooking or baking in this recipe so it’s perfect for our hot summer days.
1 5 ounce box of instant vanilla or French vanilla pudding (I used vanilla since I could not find French Vanilla in that size)
3 packages of Pepperidge Farm Chessman Cookies
12 ounces Cool Whip, thawed
1 8 ounce block of cream cheese, room temperature
1 14 ounce can sweetened condensed milk
2 cups milk
6-8 large bananas, sliced
2 Tablespoons Fruit Fresh mixed with 3 Tablespoons of water (Fruit Fresh is found in the canning isle of your grocery store)
Line a 13 x 9 pan with Chessman cookies. Using a hand mixer, prepare pudding with the 2 cups of milk an set aside. In another bowl, combine cream cheese and sweetened condensed milk. Fold Cool Whip into cream cheese and sweetened condensed milk. Slice bananas and add to a bowl of Fruit Fresh and water. Toss bananas in the Fruit Fresh and layer on top of Chessman cookies. Fold sweetened condensed milk/cream cheese/cool whip into pudding and pour over bananas and cookies. Smooth the top of pudding and cover with another layer of Chessman cookies. Refrigerate and enjoy!