Pumpkin Banana Pudding

1 box of Nilla Wafers
5 to 7 bananas, sliced
2 cups almond milk
1 (5-ounce) box instant French banana pudding
1 (8-ounce) package kraft pumpkin cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with cookies and layer bananas on top.

*hint* dip bananas in lemon juice to prevent browning. 

In a bowl, combine the almond milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the pumpkin 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.

Posted on November 13, 2015 .