Chessman Banana Pudding

INGREDIENTS
1 12-oz container frozen whipped topping, thawed
1 14-oz can sweetened condensed milk
1 8-oz package cream cheese, softened
2 cups milk
1 5.1-oz box instant French vanilla pudding mix
6 to 8 bananas, sliced
2 7.25-oz bags Pepperidge Farm Chessmen cookies

Line the bottom of a 3-quart 13×9 baking dish with a single layer of cookies.
Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth. Mix in regular milk until smooth.
Add pudding mix then continue mixing until well combined.
Add whipped topping to the mixture then fold together until incorporated.
Spoon a thin layer of pudding mixture over cookies (just enough to cover).
Arrange banana slices over pudding. Some overlapping is OK – they don’t have to lay flat.
Pour remaining pudding mixture over bananas then spread evenly.
Cover pudding mixture with remaining cookies. Cover and refrigerate 6 hours (or overnight) before serving