Wednesday, April 9, 2014


1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding mix
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1 1/2 cups thawed frozen whipped topping

Beat the cream cheese in large mixer bowl with mixer on medium speed; beat until creamy. Gradually beat in 1 cup of the milk, mixing well after each addition.

Gradually beat in the remaining milk alternately with the pudding mixes; beat on low speed 2 minutes.

Reserve 1/4 cup of the cookie crumbs; spread remaining crumbs over bottom of a 9 x 13-inch dish. Cover crumbs with layers of bananas, pudding, and top with whipped topping.

Sprinkle the reserved cookie crumbs over the top.

Refrigerate for 3 hours before serving.

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