½ (3.4-ounce) box instant French vanilla pudding mix
½ (3.4-ounce) box instant banana pudding mix
2 cups whole milk
1 (8-ounce) bar cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1½ cups heavy whipping cream, very cold
2 tablespoons powdered sugar
2 (7.25-ounce) bags buttery shortbread cookies or 1 (11-ounce) box vanilla wafer cookies
6 large bananas, sliced ¼-inch thick
Instructions
Place the pudding mixes in a large mixing bowl. Pour in the milk and whisk until smooth and combined. Set the bowl aside and allow the pudding to thicken.
Place cream cheese in a separate large mixing bowl. Beat with a hand mixer on medium speed until smooth, about 2 minutes. Add the sweetened condensed milk and continue beating until thoroughly combined, about 2 minutes more.
Pour the heavy whipping cream into a third mixing bowl. Beat with the hand mixer on medium-high speed until the cream holds medium peaks, about 3 to 4 minutes.
Add roughly ½ of the freshly whipped cream to the cream cheese mixture. Fold gently until mostly combined. Add this mixture to the pudding mixture. Continue folding, using a light hand, until no streaks of cream remain.
Add the powdered sugar to the remaining freshly whipped cream. Beat on medium speed until the cream holds stiff peaks, about 30 seconds to 1 minute.
Arrange half the cookies in an even layer on the bottom of a 9x13-inch baking dish. Layer half the sliced bananas over the cookies.
Pour the pudding mixture into the dish and smooth into an even layer. Arrange the remaining cookies on top, followed by the remaining bananas. Top with the sweetened whipped cream.
Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/reba-christmas-banana-pudding-recipe/