Nutter Butter Banana Pudding Recipes

NUTTER BUTTER BANANA PUDDING

Steps:

• Measure milk in a large measuring cup. Pour in pudding mix and whisk until thoroughly combined. Set aside to allow to soft set (about 5 minutes).
• Cut or break 6 Nutter Butter Cookies in half and set aside. Pour the remainder of the package into a gallon size bag, seal it, and use a rolling pin to crush the cookies.
• Spoon a layer of cookie crumbs into the bottom of each jar. Top with a layer of vanilla pudding. Cut a banana in half length-wise and slice. Put a layer of bananas on top of the pudding. Top the bananas with another layer of pudding. Top with whipped topping.
• Refrigerate until ready to serve. To serve, top with whipped topping. A sprinkle of crushed Nutter Butters and half of a Nutter Butter Cookie.
• Note: 12 quarter pint canning jars fit into a disposable foil lasagna pan with a clear lid which makes them easy to refrigerate and transport.

NUTTER BUTTER BANANA PUDDING RECIPE - (4.6/5)

Steps:

• 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.))

SHORTCUT NUTTER BUTTER BANANA PUDDING TRIFLE

Steps:

• Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.
• Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
• Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
• Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped topping. Cover and chill 2 to 24 hours. Garnish, if desired.