This is a variation on a recipe I got a few years ago off of Paula Deen's show "Paula's Home Cooking". Paula used a very well known brand of chessmen shortbread cookies in hers. Well, one day I had a craving for this rich dessert, but I didn't have any of those cookies on hand. What I DID have was some leftover poundcake I'd baked earlier in the week, and some pecan sandies!! So, using what I had, I came up with this version. After trying it out on family, friends, and co-workers, they told me they like this rendition MUCH better. Hope you like it too!!! Enjoy!
large frozen loaf poundcake, thawed, and cut into cubes
ripe bananas, sliced
bag of pecan sandies, coarsely crumbled
box instant pudding mix, cheesecake or vanilla flavor
can sweetened condensed milk
cream cheese, room temperature
tub whipped topping, thawed
YOU WILL NEED A 13X9X2" BAKING PAN
1In a bowl, combine the milk and the pudding mix and blend well using a handheld electric mixer until slightly thickened. The pudding will continue to thicken as it sets up. In another bowl, combine the cream cheese and condensed milk together and mix until smooth and creamy.
2Fold the thawed whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Now the fun part! Dump the bananas, the pound cake, and half of the crumbled cookies into the cream cheese/pudding mixture. No need for all the fussy layering - just dump everyone into the pool!
3Now, spread the mixture into the baking dish, and cover the top with the remaining crumbled cookies. Refrigerate until ready to serve.