Banana Pudding: No-Bake Cream Cheese Custard

Instructions:

1. Line the bottom of your chosen 9x13 inch dish or the base of your glass bowl with a single layer of the shortbread cookies. Note: This acts as the crust and absorbs any excess moisture from the pudding above.
2. In a large mixing bowl, beat the 8 oz softened cream cheese and 14 oz sweetened condensed milk until the mixture is completely smooth and looks like liquid silk. Ensure there are no tiny white lumps left.
3. In a separate bowl, whisk together the 2 cups whole milk and 5 oz French vanilla pudding mix for 2 minutes. The mixture should begin to thicken slightly. Let it sit for a moment to fully hydrate the starches.
4. Gently fold the pudding mixture into the cream cheese mixture. Once combined, fold in half of the 12 oz thawed whipped topping. Use a slow, circular motion to keep the air inside.
5. Place the coins of 7 sliced bananas over the cookie base. Arrange them tightly so every bite has a piece of fruit. You want to see a sea of yellow.
6. Pour the cream mixture over the bananas. Use your spatula to spread it evenly into the corners. It should look like a thick, glossy blanket covering the fruit.
7. Spread the remaining whipped topping over the pudding layer. Then, arrange the remaining shortbread cookies on top in a neat pattern. The design on the cookies makes for a beautiful presentation.
8. Cover the dish loosely and refrigerate for at least 4 hours. Don't skip this. This is when the cookies lose their shatter and become tender, and the flavors meld into a singular experience.