Decadent Banana Pudding

I call this version of banana pudding "decadent" because it is not your typical, run of the mill banana pudding. This pudding is thick and savory. It is so good that you won't recognize it as plain ole' banana pudding! I like to think of this version as the one that you hide and eat in a corner so no one can see you enjoying your pudding so much. When I make a batch of this it lasts for maybe, maybe a day. It is very hard to resist!

Decadent Banana Pudding:

• 1 1/2 bags of any shortbread cookie
• 6 to 8 bananas, sliced
• 2 cups milk
• Big box instant banana or vanilla pudding
• 8 oz package of cream cheese, room temperature
• 1 can of sweetened condensed milk
• 8 oz or small container of cool whip, room temperature

In a tall bowl beat the cream cheese until it is smooth and creamy. Add in your two cups of milk and watch out! When you turn that mixer on sometimes that milk likes to come up and splash you! Mix the milk into the cream cheese and then add your jello. When it is smooth, add in the sweetened condensed milk. I like to hand mix the cool whip in, but you are more than welcome to dump it in the bowl and mix with the mixer. Either way you want to make sure that the cool whip is completely mixed into your cream cheese mixture. If you don't mix it all together you will end up with a mouth full of cool whip or cream cheese mixture. After they are blended nicely grab a large baking pan. I use a 2 quart pan. Line the bottom of the pan with the shortbread cookies.

Slice your bananas thinly and layer on top of the cookies.

Add your pudding on top of the bananas. Layer the cookies, banana slices, and pudding one more time. I cover the pudding and place it into the refrigerator overnight. This allows the cookies to get mushy and gooey! YUMMMMM!

This desert is so good and easy to make! I hope you enjoy it!