1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding mix
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1 1/2 cups thawed frozen whipped topping
Beat the cream cheese in large mixer bowl with mixer on medium speed; beat until creamy. Gradually beat in 1 cup of the milk, mixing well after each addition.
Gradually beat in the remaining milk alternately with the pudding mixes; beat on low speed 2 minutes.
Reserve 1/4 cup of the cookie crumbs; spread remaining crumbs over bottom of a 9 x 13-inch dish. Cover crumbs with layers of bananas, pudding, and top with whipped topping.
Sprinkle the reserved cookie crumbs over the top.
Refrigerate for 3 hours before serving.