Banana Pudding - cooking recipe

Ingredients

1 (10 ounce) bag Pepperidge Farm Chessmen Cookies
3 bananas, sliced
1 cup milk (I used 1%)
1 (5 ounce) box French vanilla instant pudding
0.5 (8 ounce) package cream cheese, softened (I used Neufachel)
0.5 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed (Cool Whip)

Preparation

Line the bottom of a 8 by 8 inch dish with about half the bag of cookies and layer bananas on top. The other half of the cookies will go on top later.
In a bowl, combine the milk and pudding mix. Using another bowl, combine the cream cheese and condensed milk together and mix well until smooth. Fold the whipped topping into the cream cheese mixture gently. 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.