Peanut Butter Banana Pudding
A peanut butter and banana sandwich is considered an after school sweet treat by many 90s kids. How about we take that old love and turn it into a more modern dessert?
- 1 1/3 c. milk
- 1 3.4-oz package vanilla pudding
- 1 14-oz can sweetened condensed milk
- 3 c. heavy cream
- 1/4 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 c. melted peanut butter
- 1 16-oz box of Nutter Butters cookies
- 4 bananas sliced into rounds
In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumpy bits, and refrigerate for at least 5 minutes to let it set.
In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat for 2 to 3 minutes until stiff peaks form. Set aside 1/3 of the mixture for topping later. Fold remaining whipped cream into the pudding mixture.
Time to build up that trifle dish. Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover it with a layer of Nutter Butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle melted peanut butter on top. Continue layering the pudding, Nutter Butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
Refrigerate for at least 3 hours, though you can leave it overnight if you need to.
Just before serving, dollop the saved whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter. Hoo boy, that's a nutty one.