Instructions
Step 1: Build the Base
Line the bottom of a 13×9-inch pan with one full package of Chessman Cookies. Layer the sliced bananas evenly on top of the cookies.
Tip: Slice bananas uniformly (about ¼ inch thick) for a smooth, level surface and neat final squares.
Step 2: Prepare the Two-Part Filling
- In one bowl, whisk together the pudding mix and milk until it begins to thicken.
- In a separate large bowl, beat the softened cream cheese with the sweetened condensed milk until smooth and lump-free.
Step 3: Combine with Whipped Topping
Gently fold the whipped topping into the cream cheese mixture. Then, stir this creamy mixture into the pudding until fully combined, forming a velvety, cohesive filling.
Step 4: Layer and Chill
Pour the pudding mixture over the bananas and cookies, spreading it evenly. Top with the second bag of Chessman Cookies in a neat grid. Refrigerate for at least 4 hours—overnight is even better.
Note: Chilling is key! It allows the cookies to soften slightly into a cake-like texture while the pudding sets perfectly for slicing.
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