Paula Deen's Banana Pudding (Almost)

Ina have always made this with the Pepperidge Farm Chessmen cookies that Paula Deen's recipe calls for. Well our local super market does not carry Pepperidge Farm cookies so I was stuck with using the old stand-by, Nilla Wafers. Now if I had my choice, I would choose Nilla wafers over Chessman cookies anyway so this worked out well. One of the men in our church passed away and it's tradition to take food for the family for after the funeral so I cooked several dishes this morning and decided to make banana pudding as the dessert. Shhhhhhhhh, I used Nilla Wafers instead of Chessman cookies and you know what.....it is soooo much better, at least I think so. To the point that I keep sticking a spoon in the fridge and sampling it and we haven't even had supper yet!

So here's Paula Deen's awesome banana pudding recipe (using Nilla wafers instead of Chessman cookies).....
Banana Pudding
1 1/2 (12 oz.) boxes of Nilla wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package sour cream, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) ctn. Cool Whip, thawed

Line the bottom of a 13 x 9 x2-inch dish with 1 box Nilla wafers. Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand-held mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the pudding mixture and stir until well blended. Pour the mixture over the wafers and bananas. Crush half a box of Nilla wafers and Sprinkle over the top of pudding mixture. Refrigerate until ready to serve.