Egg-Free Banana Pudding

In a large bowl, mix milk, pudding, condensed milk and half of the Cool Whip until smooth. Set aside.

In a 13 x 9-inch glass dish, place a single layer of cookies. Place a banana slice on top of each cookie. Pour about half the pudding mixture on top. Add another layer of cookies, bananas, and then the rest of the pudding. Use a spatula to smooth if necessary.

Cover and chill for 2 hours in refrigerator. Then crush any remaining cookies (should be about 8 or 9). Spread the remaining Cool Whip on top of the pudding and then sprinkle crushed cookies on top. Cover and return to refrigerator until ready to serve.

Note: I used Keebler Vanilla Wafer Cookies.