1 lg. package of Jello Instant vanilla pudding
1 stalk of ripe bananas (about 3)
1 package of Philadelphia Cream Cheese
1 can of Eagle Brand sweetened condensed milk
1 package of vanilla wafer cookies
1 large tub of Cool Whip topping
3 cups of cold milk
Dump the entire package of Nilla wafers in a heavy duty Glad freezer bag and crush, until fine dust, with a rolling pin. Spread most of the ground-up Nilla wafers in the bottom of a large pan (10x18 or so). Cut the bananas into thin slices and layer over the Nilla wafers, covering the entire pan bottom.
Set out the cream cheese for about an hour and allow it to soften. The same with the Cool whip to allow it to soften.
In a large bowl blend cream cheese, Eagle brand milk, and 3/4 of the large tub of Cool Whip. Blend about 3-4 minutes until all of the cream cheese lumps are gone. Add in the Jello Instant vanilla pudding to the mixture. Blend well until smooth. Add in the 3 cups of cold milk and blend well for 2-3 minutes. Pour mixture over the bananas and the Nilla wafers in the pan. Spread the remaining Cool Whip over the top of the pudding with a spoon or rubber spatula. Sprinkle the remaining Nilla wafers over the top of the pudding and put it in the fridge and allow to gel. Let it sit overnight in the fridge and serve the next day. It can be eaten the same day, but for some reason it seems to taste better if allowed to set overnight in the fridge.
Bon apetite!
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