Who said you have to bake something for a bake sale? This fun dessert from Paula is perfect for the kids to help make and eat. School is not in session when it comes to this easy dessert. No matter what you do you can’t hurt this delicious pudding, and placing the cookies on top is a kid’s dream, making fun designs and eating a couple of cookies mid artistic moment.
For a little different twist, Paula likes to serve the banana pudding in mason jars with a cookie sticking out the top. These little jam jars are perfect for little hands.
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a 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 cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
Servings: 12 servings
Prep Time: 30 min
Cook Time: n/a
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