Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 14 oz sweetened condensed milk
  • 2 cups whole milk
  • 5.1 oz French vanilla instant pudding mix
  • 12 oz frozen whipped topping, thawed
  • 1 tsp pure vanilla bean paste
  • 7 medium bananas, sliced into rounds
  • 14.5 oz butter shortbread cookies (such as Chessmen)

Instructions:

  1. In a large bowl using a stand mixer or electric hand mixer, beat the softened cream cheese until completely smooth and aerated.
  2. Add the sweetened condensed milk, whole milk, French vanilla pudding mix, and vanilla bean paste. Whisk on medium speed until the mixture is well-combined and begins to thicken.
  3. Gently fold in the thawed whipped topping using a spatula until no white streaks remain, creating a light mousse-like consistency.
  4. Line the bottom of a 9x13 inch glass casserole dish with a single layer of butter shortbread cookies.
  5. Spread half of the pudding mixture over the cookie layer. Arrange the sliced bananas in an even layer over the pudding, ensuring they are sealed away from the edges of the dish.
  6. Top with the remaining pudding mixture, smoothing the surface with an offset spatula.
  7. Place the remaining cookies on top in a decorative pattern. Cover and refrigerate for at least 4 hours to allow the structure to set and flavors to meld.