2packagesshortbread cookies (like Pepperidge Farms)
15oz boxinstant vanilla pudding
2cupsmilk 2% or whole
18oz containermascarpone cheese
114 oz cansweetened condensed milk
2cupsheavy whipping creamdivided
2 tablespoonpowdered sugar
Instructions
Place the shortbread cookies in a plastic zip top bag and crush using a can or rolling pin.
In a bowl, combine the milk and instant pudding and mix well. Using a stand mixer or hand mixer, combine the sweetened condensed milk and mascarpone and beat until smooth.
In a separate bowl, whip one cup of heavy whipping cream to soft peaks and then fold into the mascarpone mixture. Combine the mascarpone mixture with the vanilla pudding and mix until smooth.
In the same bowl used to whip the heavy cream, whip the remaining cream with 2 tbsp of powdered sugar until stiff peaks form.
Using 8 oz mason jars, sprinkle about a tablespoon of shortbread crumbs on the bottom of the jar. Next top with 4-5 slices of fresh banana and then 1 heaping tablespoon of the pudding (I use a cookie scoop to do this). Repeat layers once more and top with sweetened whipped cream, some more cookie crumbs and a sliced banana.