Peanut Butter Banana Pudding
Decadent banana pudding with layers of Nutter Butters, vanilla pudding, bananas, peanut butter fluff and whipped cream.
Ingredients
Pudding
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 5.1 oz box of instant vanilla pudding
- 3 c 2% milk
- 2 tsp vanilla
- 1 c cool whip thawed
- 28 Nutter Butter cookies
- 5-6 bananas sliced
- hot fudge dessert sauce optional
- peanut butter dessert sauce optional
Peanut Butter Fluff
- 8 oz container Cool Whip
- 1 c pbfit peanut butter powder don't pack it
- 1 tbsp milk
Instructions
- To a large bowl make the pudding layer by beating softened cream cheese.
- Add the sweetened condensed milk and beat until smooth and all the lumps have worked out.
- Add instant pudding mix, 2 cups milk and vanilla. Beat on low until it comes together and there are no lumps.
- Once the mixture has thickened after several minutes, add the third cup of milk and beat. Set aside to thicken.
- To a separate bowl beat together 8 oz thawed Cool Whip and a cup of loosley packed pbfit peanut butter powder. Switch to a scraper and bring the fluff togehter. Thin it out with a tablespoon of milk. Set aside.
- Slice 5-6 bananas.
- Fold 1 cup of Cool Whip into the vanilla pudding mixture once it has had time to thicken a bit.
- To a trifle dish layer Nutter Butters on bottom, half of the bananas, half of the vanilla pudding, all of the peanut butter fluff, Nutter butters, banans, half of the vanilla pudding.
- An optional topping is hot fudge and peanut butter dessert sauce. To create a pretty design pour lines of warmed up hot fudge on top of pudding followed by lines of warmed up peanut butter sauce right next to the hot fudge line. Leave space between the set of lines so the pudding shows. Drage a knife in an "S" shape starting at the bottom and working your way up.
- Add a dollop of Cool Whip on top and a crush Nutter Butter.
- Refrigerate for 2 hours then enjoy!
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