This past work week seemed to last forever even though it was a day shorter than normal. The cubicle walls felt a little closer and by the end of the week I was to the point of suffocation. Close of business on Friday did not come soon enough and I bolted as fast as my legs could carry me outside into fresh air.
I tried my best to stay away from the computer this weekend so I could recoop and recharge. I cleaned, I did some sewing, crocheting, and of course I made some edible goodies.
What do you do when you need a break from your 9-5?
To die for banana pudding.
2 bags pepperidge Farm Chessmen cookies
2 bananas, sliced (you can add more if you like)
2 cups of milk
1 1/2 boxes of french vanilla instant pudding (the 5 oz boxes and make sure you get french vanilla, it doesn't taste right with regular.)
1 8oz package of cream cheese softened
1 14oz can of sweetened condensed milk
12 oz of whipped cream ( I make my own but you can use store bought)
Put the milk and pudding mix in a bowl and blend with mixer about 2 minutes. Using another bowl mix the cream cheese and condensed milk together and until smooth, if your cream cheese isn't softened it will be lumpy and you will have cream cheese lumps in the finished product. Fold the whipped cream into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Line the bottom of a pan with cookies. Pour some of the mixture over the cookies, add some bananas, more cookies (this is where I add the broken ones, save the pretty ones for the top layer.) more mixture and bananas, more mixture then your final layer of cookies. Cookies on the bottom and top all the other stuff in the middle how ever you want it, doesn't really matter. Refrigerate until ready to serve.
I hope that makes sense, someone gave me the recipe so I can't take credit but if you have any questions let me know.