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.
- 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
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.))