Easter Dessert

So, I don't have much for you tonight.  I hope you aren't disappointed after I asked you to check back and see what I came up with to bring to my Easter dinner on Sunday evening. After tossing around some ideas and trying to whip up in my head a little Easter cake idea, my mind started turning to other desserts...outside of the cake world.  I was thinking about making a super-yum dessert that my mom made growing up, Chocolate E'Claire Torte, but then I decided on "Not Yo Mama's Banana Pudding" by Paula Deen.  Healthy?   Not so much.    Delicious?  Oh my goodness.  Let's just say HEAVEN. ON. EARTH.  I think it was well-received at the dinner.  I was pretty confident it would be since about 1,763 other people gave it a 5 star rating on the Food Network website.  I have no pictures to share, but you're not missing much.  It's not the most pleasing to the eye, but don't worry, your tummy will thank me.  Here's the recipe, if you're interested.  It can also be found at Foodnetwork.com.

Not Yo Mama's Banana Pudding

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve (overnight is best).