Banana Pudding

1 8 oz pkg cream cheese, room temperature
1 14 oz can of sweetened condensed milk
2 cups of whole milk, cold
2 tsp of vanilla extract
1 5.1 oz box vanilla instant pudding
2 cups of heavy whipping cream
10 oz vanilla wafers
5 ripe bananas, peeled and sliced

Using an electric mixer, beat cream cheese and sweetened condensed milk until smooth.  Add whole milk and vanilla, and mix until thoroughly combined, scraping frequently.   Add in instant pudding mix and beat until dissolved and uniformly combined.  Cover pudding mixture with plastic wrap and refrigerate for 20 minutes or until thick.

In a chilled mixing bowl with chilled beaters, beat whipping cream until soft peaks form.   Fold 2/3 of the whipped cream mixture into the chilled pudding, lightening it.  In 9x13 pan, place a single layer of cookies, followed by half of the banana slices, then half of the pudding mixture.  Repeat.  Top with remaining whipped cream and garnish with extra crushed vanilla wafers.

Refrigerate until ready to serve.

Chicken for Taco Salad

4 lbs bone-in chicken breasts, skin removed

1 6-oz can diced green chilies

8 oz low-sodium chicken broth

1/2 c Italian salad dressing 

3 cloves minced garlic 

1 1/2 tsp cumin

2 tsp chili powder 

Cook in crock pot on low 4-6 hours, until fork-tender.  Shred chicken with two forks, and discard bones.