Ingredients:
- 8 oz cream cheese, softened
- 1 c sugar or Splenda
- 1 c whipped topping (regular or sugar free)
- 1 pkg vanilla instant pudding (regular or sugar free)
- 1 3/4 c milk
- 2 large or 3 small bananas
- 1 pkg butter cookies (the kind that are shaped like flowers with holes in the middle--I used Murray Sugar-free shortbread cookies)
- Spread a layer of butter flower cookies on the bottom of an 8 x 8 dish.
- Top with a layer of thinly sliced bananas. I used two large ones, if yours are small you may want to use three.
- In a medium sized bowl, mix together the cream cheese, sugar or Splenda, and 1 cup of whipped topping.
- In a separate small bowl, whisk together the milk and vanilla pudding until well blended and just starting to thicken.
- Combine the pudding with the cream cheese mixture until well blended. Mine was still a bit lumpy because my honey was already asleep and I mixed it by hand instead of breaking out the mixer. (It still tasted good, though, trust me!)
- Spread the cream cheese pudding mixture over the cookies and bananas, then add a row of cookies all around the edges--I always because everyone I know who makes banana pudding does it. And it looks pretty. And tastes good.
- Cover and refrigerate until ready to serve. I think we waited 10-15 minutes then we couldn't stand it any more.
