I'm trying really hard to ignore Conan's last bit of leftovers that scream threatening words of fattening denial at me every time I open the fridge. You know, to be real nice and play the martyr so Conan will think I'm totally cool for putting his welfare before my love of good eats. I may have to eat it just to make it shutup, though.
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-oz) container frozen whipped topping thawed
Line the bottom of a 13 by 9 by 2-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.