In a large bowl, make the instant pudding according to package directions. Set pudding mixture aside in the refrigerator to allow it to set.
Peel bananas and slice them crosswise into rounds. You'll need 50 slices about half an inch thick.
Place 12 chessman cookies in the bottom of the dish.
Top cookies with 25 banana slices, spaced evenly apart.
Top banana layer with half of the pudding spreading evenly to the edges of the dish.
Top the pudding with the remaining slices of banana, spaced evenly.
Top bananas with the remaining pudding.
Top the pudding layer with half the tub of Cool Whip.
Top the Cool Whip layer with the remaining 12 chessman cookies.
Refrigerate for at least 2 hours before serving.
Notes
Use any broken cookies for the bottom layer.Be sure you use ripe bananas for the best results. Add a teaspoon of vanilla extract to the pudding if you want even more vanilla flavor.If you have a favorite homemade pudding and/or whipped cream recipe, you may want to use them instead. Keep in mind that the results will be different and it may not keep as well.Instant banana pudding can stand at room temperature for a couple hours.