For the Pudding 

1. In a bowl, add 2 cups of milk to the instant pudding. Beat until smooth and thickened. I’ve found using my immersion blender does a great job fully incorporating the instant pudding quickly and uniformly. 
2. In a different bowl, combine the sweetened condensed milk and softened cream cheese until smooth and velvety.
3. Add the vanilla pudding (and lemon zest or lemon extract if using) to the cream cheese mixture until uniform. 
4. Fold in the thawed whipped topping into the pudding mixture. 

To assemble the Dessert

1. Line the bottom of the pan or dish with a layer of Chessman Cookies
2. Top cookies with sliced strawberries, blueberries and raspberries. 
3. Add a layer of pudding atop the berries. 
4. Follow with another layer of cookies and the rest of your fruit, top with the rest of the pudding mixture. 
5. Top the final layer of pudding with the reminder of the Chessman Cookies. Cover and refrigerate for a minimum of 4 hours or ideally overnight to get the best flavor and texture.