Al Roker's Shortbread Banana Pudding

Chef notes

I like to imagine that you can open any refrigerator below the Mason-Dixon line and find a banana pudding. While I've never encountered a version that wasn't spoon-licking worthy, mine has a secret weapon. One day as I was getting ready to put together a banana pudding, I thought "What would happen if I used shortbread cookies instead of the traditional vanilla wafers?' Unlike the wafers, shortbread doesn't soak up the pudding but stays crisp. Thrilled by my discovery, I've been making it this way ever since.

Swap option: You can use graham crackers instead of shortbread cookies, which will make this pudding taste like a banana cream pie.