Chessman Banana Pudding Dessert

Cat brought this dessert to a cookout a while ago and it's so pretty and such a good idea I knew I wanted to share it; I've been sitting on it though because I wanted to ask her more questions but I haven't been able to connect with her so I'm going to share what I know, and if there's questions we'll wing it together ;)

Basically she replaced the vanilla wafers traditionally used in banana cream desserts with chessman cookies (they come in a bag, I think they're Pepperidge Farms? Hold on, I'm going to google to verify...yep, Pepperidge Farms. And while I was googling I found a bunch of recipes for this online, here's one that looks good from Paula Dean titled 'not yo mama's banana pudding' - I don't know if that's the recipe Cat followed but this way we aren't having to guess). Put down a layer of chessman cookies in thee bottom of your dish, top with bananas and whatever filling you like for banana cream pudding, then top with more cookies. Isn't it pretty? 

Here's Paula's recipe ~

Ingredients:

• 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14-oz) can sweetened condensed milk 
• 1 (8-oz) package cream cheese, softened
• 2 cups milk 
• 1 (5-oz) box instant French vanilla pudding mix 
• 6 to 8 bananas, sliced
• 2 bags 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.