Calhoun's Banana Pudding

4		Jell-O instant cheesecake fillings
5  cups		Milk
1-1/2  ounces		Whipping cream
13  pieces		Macadamia Nut Cookies
5		Large bananas (peeled & sliced in 1/4" discs)
2  cups		Chantilly cream

Tip: Click on the ingredient links to learn the nutritional information for all the Calhoun's Banana Pudding ingredients. The serving size for any ingredient in Calhoun's Banana Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

- Mix the instant cheesecake mix (1 16 oz pkg) with milk and whole whipping cream.
- Refrigerate to set.
- Break cookies into pebble sized pieces and line the bottm of a 2" 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 cream / whipped cream.
- Cover and refrigerate before serving