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Ingredients:

1 (8 ounce) package cream cheese

1 (14 ounce) sweetened condensed milk

4 ounces sour cream

1 small box vanilla instant pudding mix

2 ½ cups cold milk

1 teaspoon vanilla extract

1 (8 ounce) container whipped topping

5 bananas (sliced)

2 bags Pepperidge Farm Chessman cookies

Directions

Line the bottom of a 13 x 9 inch dish with cookies. Reserve ¼ of a bag for garnishing the top. In a large bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese, sour cream, vanilla extract and sweetened condensed milk together until smooth. Fold the ¾ whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until well blended. Then add the bananas to the mixture and slowly stir until well coated. Pour the mixture over the cookies. Top with remaining whipped topping and crumbled cookies. Refrigerate until ready to serve.

Presented by Buffalo Mountain Grille

Date: 6/19/2014

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