Ingredients
16 oz. Jell-O instant cheesecake filling
5 cups Milk
1 1/2 oz. Whipping cream
13 White Chocolate Macadamia Nut Cookies
5 Large bananas (peeled & sliced in 1/4" discs)
3 cups Chantilly cream
Instructions:
Mix the instant cheesecake mix with milk and whole whipping cream. Refrigerate to set. Break cookies into pebble sized pieces and line the bottm of a 2" pan. Line pan with 18 of them. Put the filling on top of the cookies spreading it evenly gently without shifting the crumbs. Evenly distribute banana slices over pudding. Break up seven more of the cookies and evenly distribute them over the banana slices. Top with chantilly. Cover and refrigerate before serving '
SUBMITTED BY: Pam Smith (Knoxville)
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