Banana Pudding

In a large bowl, combine the instant pudding mix and chilled evaporated milk. Beat with a hand mixer for about 2 minutes until it begins to thicken.

Add the sweetened condensed milk and mix again until well combined.

Cover and refrigerate the pudding mixture while you prepare the cream cheese base.

In a separate large bowl, add the softened cream cheese and beat with a hand mixer until smooth.

Add the powdered sugar and vanilla extract, and mix until combined.

Slowly pour in the heavy whipping cream while mixing on high speed. Continue to beat until stiff peaks form.

Remove the pudding mixture from the refrigerator and add it to the whipped cream cheese mixture.

Gently fold the two mixtures together with a spatula until just combined. Do not overmix.

In a 9x13 inch baking dish, arrange a single layer of shortbread cookies on the bottom.

Top the cookies with an even layer of sliced bananas.

Spread half of the pudding mixture evenly over the bananas.

Add another layer of sliced bananas.

Spread the remaining pudding mixture over the second layer of bananas.

Arrange a final layer of shortbread cookies on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.