Al Roker's Shortbread Banana Pudding

Step 1

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, mix the cream cheese and condensed milk until combined. Add the pudding mix and half-and-half and mix until smooth and creamy. If using a stand mixer, transfer to a large bowl and set aside; wash and dry the mixer bowl.

Step 2

In the cleaned stand mixer bowl or in another large bowl with a hand mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add the powdered sugar and vanilla, and mix until stiff peaks form. Add 1 cup of the whipped cream and gently fold it in. cover and refrigerate the remaining whipped cream.

Step 3

Place 4 cookies in a zipper-lock bag and crush them with a rolling pin. Set aside. Place half of the remaining cookies in a single layer in a 9x13-inch baking dish, followed by half of the sliced bananas. Spoon half of the pudding mixture on top, making sure to spread it to the edges of the dish. Add the remaining cookies, then the remaining sliced bananas and then the remaining pudding. Spread the reserved whipped cream on top and sprinkle with the reserved crushed cookies.

Step 4

Tightly cover with plastic wrap and refrigerate for at least 4 hours and preferably overnight.

Step 5

Excerpted from the book AL ROKER'S RECIPES TO LIVE BY: EASY, MEMORY-MAKING FAMILY DISHES FOR EVERY OCCASION by Al Roker and Courtney Roker Laga. Copyright © 2024 by Al Roker. Reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing, a division of Hachette Book Group, Inc., All rights reserved.