Ingredients:

  • 8 oz Neufchâtel cream cheese, softened
  • 10 oz sweetened condensed milk
  • 2 cups cold 1% milk
  • 5 oz instant vanilla pudding mix
  • 2 tsp pure vanilla bean paste
  • 8 oz light whipped topping
  • 7.1 oz butter Chessman cookies
  • 6 large bananas, sliced

Instructions:

  1. In a large mixing bowl, beat the softened Neufchâtel cream cheese until completely smooth and aerated using a stand mixer or hand mixer.
  2. Slowly drizzle the sweetened condensed milk into the cream cheese while continuing to mix to ensure a lump-free, velvety base.
  3. In a separate bowl, whisk together the cold milk, vanilla bean paste, and instant vanilla pudding mix until the mixture begins to thicken. Wait until it reaches a soft set consistency.
  4. Fold the pudding mixture into the cream cheese mixture until fully combined.
  5. Gently fold in the light whipped topping using a silicone spatula to maintain the airy structure. Stop as soon as no white streaks remain.
  6. In a trifle dish or 9x13 pan, create a layer of butter Chessman cookies, followed by a layer of sliced bananas.
  7. Pour the cream mixture over the bananas and smooth the top. Repeat layers if using a trifle dish.
  8. Cover and refrigerate for at least 4 hours to allow the cookies to soften slightly and the pudding to set completely.