Not the Banana Pudding Your Mom Made

What You Need:
two bags (7.25 oz. each)  Chessman cookies from Pepperidge Farm
two glasses of milk
One box of instant vanilla pudding, measuring 5.1 oz.
sweetened condensed milk, one 14-oz can
Cream cheese, 8 oz., room temperature softened
One 12-oz jar of thawed frozen whipped topping
Slice 6 to 8 medium bananas into ½" thick slices.* Recipe for Banana Pudding That Isn't Your Mama's
Use an electric hand mixer to blend the milk and instant pudding mix in a large mixing dish.  For about two minutes at low speed, mix until mixed and slightly thickened.
Put the sweetened condensed milk and softened cream cheese in a separate big mixing bowl. Mix all ingredients together with an electric mixer set to medium-high speed until combined and lump-free.
Mix in the Cool Whip with a rubber spatula, being careful not to overmix.
Whisk slowly until incorporated with the pudding after transferring to the bowl.
Arrange one bag of cookies at the base of a 9×13-inch casserole dish.
Evenly distribute the cut bananas on top.
After that, spoon the whipped cream mixture over the bananas and use a rubber spatula to level it out.
Finally, position the second bag of Chessmen cookies on the table.
Put the dish in the fridge for at least three hours, preferably overnight.
Serve the banana pudding by spooning it onto plates.