Banana Chess Pudding

Ingredients:

• 4 cups chilled heavy cream
• 2/3 cup sugar
• 1 package (220 g) of cream cheese, room temperature
• 1 teaspoon coarse salt
• 3 cups whole milk
• 2 x 90g packages of instant banana pudding mix
• 1 tsp vanilla extract
• 40 butter cookies, such as Pepperidge Farm Chessmen (2 x 200g packs)
• 3-4 medium-ripe bananas, cut diagonally into 0.5 cm thick slices.

Preparation:

1. In a large bowl, combine 1 3/4 cups heavy cream, 1/3 cup sugar, cream cheese, and salt. Beat with an electric mixer on medium speed until medium peaks form, 1 to 2 minutes.
2. Combine the milk and instant pudding mix in a separate large bowl. Stir until thickened, 1-2 minutes. Fold the pudding mix into the whipped cream cheese and set aside.
3. In a separate large bowl, combine the remaining 2 1/4 cups heavy cream, the remaining 1/3 cup sugar, and vanilla extract. Beat with a mixer on medium speed until medium peaks form, 3-4 minutes. Fold the whipped cream into the pudding mixture until fully incorporated. Set aside.
4. Place 20 cookies in a single layer in the bottom of a 22 x 32 cm baking dish. Top with banana slices. Spoon the pudding mixture over the banana slices and spread it into an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is set, at least 4 hours or overnight.