Peanut Butter Banana Pudding

1 (3.4 oz) package instant banana pudding mix
2 cups whole milk
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/4 cup smooth peanut butter
1 tsp vanilla
4-5 ripe bananas, sliced
1 package Trefoil Girl Scout Cookie package (or other shortbread cookie)

In a large bowl, whisk together the instant pudding mix and milk. Cover with plastic wrap and chill in the fridge for at 15 minutes. In a separate bowl, whip the heavy cream until frothy and somewhat thick. Stir in the powdered sugar, peanut butter and vanilla. Continue to beat until soft peaks form. To assemble the pudding, use either one large trifle dish or clear, large bowl. Begin with a layer of cookies, then pudding, banana slices and peanut butter whipped cream. Repeat layers 2 more times. Garnish with a few cookies on top. Cover with plastic wrap and chill for at least an hour. Serve chilled.

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