Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 14 oz sweetened condensed milk
  • 12 oz frozen whipped topping, thawed
  • 2 cups whole milk, very cold
  • 5 oz instant French vanilla pudding mix
  • 7 large bananas, sliced into 1/4 inch rounds
  • 14 oz butter shortbread cookies

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk together using an electric mixer until the mixture is completely smooth and liquid-satin in texture.
  2. In a separate bowl, whisk the cold whole milk with the instant French vanilla pudding mix for 2 minutes until it begins to thicken.
  3. Gently fold the thickened pudding mixture into the cream cheese base. Once combined, fold in half of the whipped topping until the texture is airy and uniform.
  4. Line the bottom of a 9x13 glass baking dish with a single layer of butter shortbread cookies.
  5. Layer half of the sliced bananas over the cookies, followed by half of the pudding mixture, spreading it evenly with an offset spatula.
  6. Repeat the layers with the remaining cookies, bananas, and pudding mixture. Top with the remaining whipped topping and a final decorative layer of cookies.
  7. Cover and refrigerate for at least 4 hours to allow the cookies to reach a cake-like consistency through osmosis.