Instructions:
Step 1
In a large mixing bowl, use an electric hand mixer to blend milk and instant pudding mix on low speed until thickened, about two minutes.
Step 2
In another large mixing bowl, beat together softened cream cheese and sweetened condensed milk on medium-high speed until smooth and creamy, ensuring no lumps remain.
Step 3
Gently fold in the thawed whipped topping using a rubber spatula until just combined, creating a luscious whipped cream mixture.
Step 4
Transfer the whipped cream mixture to the bowl with the pudding, and stir gently until fully combined, ensuring a smooth and creamy consistency.
Step 5
Line the bottom of a 9×13-inch casserole dish with one bag of Chessman cookies, creating a delicious base.
Step 6
Arrange the sliced bananas evenly over the cookies, creating a delightful layer of fresh fruit.
Step 7
Spread the whipped cream mixture over the bananas, using a rubber spatula to smooth it out evenly, creating a luxurious creamy layer.
Step 8
Top with the second bag of Chessman cookies, adding a delightful crunch to the dessert.
Step 9
Cover the dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, allowing the flavors to meld and the pudding to set perfectly.
Step 10
When ready to serve, scoop the banana pudding onto plates and savor the creamy delight, indulging in every heavenly bite.
Enjoy it!!