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Nutter Butter Banana Pudding


Homemade vanilla custard layered with broken Nutter Butter peanut butter cookies and sliced bananas then topped with sweetened whipped cream or whipped topping.

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Rate this recipe 4.5/5 (31 Votes)


  • Garnishes:
  • 3 cups milk
  • 3 large egg yolks, slightly beaten
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 4 medium bananas
  • 1 (1 lb) package Nutter Butter sandwich cookies
  • 2 cups sweetened whipped cream or frozen whipped topping (thawed)
  • broken Nutter Butter cookies, dried banana chips, or fresh mint sprigs



Step 1

In a small bowl, whisk the egg yolks.

In a 2-qt. non-stick saucepan over medium heat, whisk together the first 5 ingredients. Cook, whisking constantly, about 15 minutes, or until mixture is thick. Remove from heat; stir in the butter and vanilla.

Fill a large bowl or pot half full with ice. Place saucepan in ice, and let stand, stirring frequently, until mixture is thoroughly chilled.

Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

Spoon HALF the cool pudding into a clear 3-qt. bowl.
Top with bananas and cookies.
Spoon remaining pudding mixture over bananas and cookies.
Top with sweetened whipped cream/whipped topping.

Lightly cover and chill 2 to 24 hours.

Garnish top, if desired, at serving time.

((NOTE: A shortcut version can be made by using prepared vanilla instant pudding mix and Cool Whip, then proceed with assembly.))


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