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.

Nutter Butter Banana Pudding

Photo by Diane V.

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups milk

  • 3

    large egg yolks, slightly beaten

  • ¾

    cup sugar

  • ¼

    teaspoon salt

  • ½

    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)

  • Garnishes:

  • broken Nutter Butter cookies, dried banana chips, or fresh mint sprigs


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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