Paula Deen Banana Pudding with Chessman

Instructions:

1. In a large bowl, beat the softened cream cheese and butter together until the mixture is completely smooth and pale.
2. Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium until the texture is fluffy.
3. Pour in the sweetened condensed milk and mix until the filling is glossy and unified.
4. In a separate bowl, whisk the instant vanilla pudding mix with whole milk for 2 minutes, then gently fold this pudding into the cream cheese mixture using a spatula until no streaks remain.
5. Arrange a single layer of Chessman cookies across the bottom of a 9x13 inch glass baking dish.
6. Place a layer of sliced bananas over the cookies, packing them closely together.
7. Spread half of the creamy filling over the bananas, smoothing it to the edges with a spatula.
8. Add another layer of cookies, followed by a layer of sliced bananas.
9. Spread the remaining cream filling over the bananas.
10. Top the dessert with a final layer of neatly arranged cookies for a decorative finish.
11. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to set.