Line the bottom of a 9x13 inch baking dish with one bag of the butter cookies.

Arrange the sliced bananas evenly over the cookie layer.

In a large mixing bowl, whisk together the milk and instant pudding mix until thickened.

In a separate medium bowl, beat the softened cream cheese and sweetened condensed milk until smooth and free of lumps.

Gently fold the thawed whipped topping into the cream cheese mixture.

Incorporate the cream cheese mixture into the prepared pudding mixture, stirring until fully combined.

Pour the pudding mixture over the banana layer and spread evenly with a spatula.

Place the remaining bag of butter cookies on top of the pudding in an even layer.

Cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight, to allow the cookies to soften and flavors to meld.