Ingredients:1 box Nilla Wafers
2 tablespoons Butter, melted
12 oz. Whipped Topping, thawed
14 oz. Sweetened Condensed Milk
8 oz. Cream Cheese, softened
Large-size box French Vanilla Instant Pudding Mix
2 cups Milk
Directions:Crush about 40 cookies (approximately half the box, I use my Ninja on the pulse setting). Combine with melted butter and spread into a 13x9 pan. Layer banana slices on top.
Combine milk and pudding mix in a bowl, mix well. In a separate bowl blend cream cheese and condensed milk until smooth. Fold in whipped topping. Add this mixture to the pudding mix and stir until well blended. Pour over crust/bananas. If desired, top with additional Nilla Wafers. Cover and chill in the refrigerator for one hour or until ready to serve.
I often make this the day before so it's completely chilled and set before serving. Because the bananas are layered between cookie crust and pudding, and as long as you have an airtight lid on your pan, they don't spoil or mush at all. In fact, you can store leftovers in the refrigerator for several days without a problem. I love the fact that this dessert is so easy to make, and requires minimal prep time. It will be perfect for the warmer weather that is just around the corner. or at least that we're hoping is right around the corner, since we have snow today! If you do try this recipe, leave a comment and let us know how you and your family liked it!