• Preheat oven to 375°F (190°C). Prepare a 9x13 inch pan with non-stick spray (I use Baker's Joy) or parchment paper.

For the shortbread crust:

• In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine the ingredients well, then pat into the prepared pan.
• Bake at 375°F (190°C) for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to completely cool.

  NOTE: I baked the crust the day before, as well as the homemade pudding.

To make the homemade vanilla pudding (NOTE: I made this the day before):

• Heat 2½ cups milk, sugar, and salt in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
• Meanwhile, whisk cornstarch and remaining ¼ cup milk in large bowl until no lumps remain, about 15 seconds.

  Whisk in egg yolks until fully incorporated, about 30 seconds.
• When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly add milk mixture to yolk mixture to temper.

  NOTE: Ladled about one cup of the warm milk into the eggs, and then poured all of the mixture back into the pot-- much easier and less messy!
• Return milk-yolk mixture to saucepan. Return saucepan to medium heat and cook, whisking constantly, until pudding is thickened and registers 180 degrees in several places, about 1 minute.

  Off heat, whisk in butter and vanilla. Strain through fine-mesh strainer set over clean bowl. Don't skip this step, as this did remove bits of egg.
• With plastic wrap, press it flush to surface of pudding to prevent skin from forming. Refrigerate until cold and set, at least 3 hours.

  Whisk pudding until smooth just before serving.

If substituting instant vanilla pudding, instead of making homemade:

• In a medium bowl, combine vanilla pudding mix with 2 cups milk. Allow to set for at least 5 minutes.

Sweetened and Stabilized Fresh Whipped Cream (skip this step if using Non-Dairy Whipped Topping):

• For the best results, make sure that your bowl is clean. I use my stainless steel bowl, for my Kitchen Aid Mixer with the Whip Attachment. I chill the bowl, and make sure that the heavy cream is also chilled.

  Whip until just stiff peaks form, adding 1/4 cup confectioner's sugar and one teaspoon of pure vanilla.

For the cream cheese filling:

• Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 (8-ounces) of the whipped cream of non-dairy topping. Spread over cooled crust.

Finishing up the layers:

• Spread the cream cheese layer over the cooled shortbread crust.
• Spread the vanilla pudding over the cream cheese layer.
• Add the sliced bananas to small bowl and evenly coat with the orange juice. When ready to layer the bananas, use a slotted spoon or fork, leaving the leftover juice behind.

  Layer evenly on top of the vanilla pudding.
• Spread remaining whipped cream (or topping) over vanilla pudding and bananas.
• Optional: Sprinkle 1 cup of heath chips.

  NOTE: I didn't add the Heath Bar chips in advance, for fear they'd soften and "run" onto the topping. I sprinkled the heath bar chips when serving up slices. Really good!
• Cover and refrigerate for at least an hour to completely chill. NOTE: I refrigerated the dessert 6 hours before serving. Perfect!