Banana Pudding with Chessmen Cookies for 15 Servings

Instructions:

1. Line the bottom of a 9x13 inch glass baking dish with a single, tight layer of whole butter shortbread cookies to create a sturdy base.
2. Slice the bananas into 1/4 inch rounds and layer them evenly over the cookie base, ensuring full coverage to minimize gaps.
3. In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk using an electric mixer until the mixture is completely smooth and lump-free.
4. In a separate medium bowl, whisk together the instant French vanilla pudding mix and cold whole milk for 2 minutes until the mixture thickens.
5. Gently fold the thickened pudding mixture into the cream cheese mixture until the color is uniform and the textures are fully integrated.
6. Using a rubber spatula, fold the thawed whipped topping into the pudding base until light and fluffy.
7. Pour the completed pudding mixture over the banana layer, spreading it to the edges with an offset spatula. Top with the remaining shortbread cookies.
8. Cover the dish and refrigerate for at least 6 hours (or overnight) to allow the cookies to soften to a cake-like consistency and the flavors to meld.