Nutter Butter Banana Pudding

By srumbel

I made Southern Banana Pudding last weekend and ate on it all week. One night I helped myself to some and decided to drizzle some melted peanut butter over because who don’t love peanut butter and bananas?! And it was amazing!

I’d been thinking about it all week and decided it was just too good not to create some sort of dessert with that combination! I decided to make sort of a peanut butter banana pudding and use Nutter Butter Cookies instead of vanilla wafers.
from southyourmouth.com

Ingredients

• 1 1-lb. package Nutter Butter Cookies
• 1 large (5.1 oz.) box instant vanilla or white chocolate pudding
• 2 1/3 cups milk
• 2/3 cup creamy peanut butter*
• 4-5 bananas
• 1 8-oz. tub cool whip, thawed

Preparation

Step 1

Add pudding mix then milk to a medium bowl or stand mixer and beat two minutes; set aside.

Heat peanut butter in the microwave for about 45 seconds or until melted and pourable, stirring well after heating; set aside.

Arrange cookies in a single layer in the bottom of a square 2-quart dish. Pour half of the pudding on top of the cookies. Arrange a single layer of banana slices over the pudding. Drizzle half of the peanut butter over bananas. Spread half of the cool whip over peanut butter. Repeat these layers starting with cookies and ending with cool whip.

Cover and refrigerate 24 hours or until cookies are soft and cake-like. FYI, it takes much longer for nutter butters to soften up than it does vanilla wafers.

Garnish with crushed nutter butter cookies. Serve with additional melted peanut butter if desired.

*You need good ol’ regular peanut butter for this (Skippy, Peter Pan, Jif, etc.), not sugar free, all natural, “homemade”, etc. I use Jif. Exclusively, actually. I could be the poster child for Jif I love it so much.