A-Peel-ing Pudding

Paula Deen's Banana Pudding:

2 bags Pepperidge Farm Chessman cookies
6-8 bananas
2 cups milk
5 ounce box instant French vanilla pudding
8 ounces cream cheese
14 ounces sweetened condensed milk
12 ounces Cool Whip

Line the bottom of a 13 x 9 pan with cookies. Slice bananas, tossing with a little lemon juice to prevent browning. Top each cookie with a banana slice. In a separate bowl, combine pudding and milk. In another bowl, combine cream cheese and condensed milk. Fold Cool Whip into cream cheese mixture. Add cream cheese mixture into pudding mixture. Pour this over banana slices. Top with remaining cookies.