03 August, 2009

Nutter-Butter Banana Pudding Trifle

Last night we were invited to some friends for dinner. We had the most delicious prime cut fillet's that were so delicious that even the kids were asking for seconds! Our hostess, Ann, had asked me to bring the dessert and I knew just what to bring. My Nutter-Butter Banana Pudding Trifle that is a HUGE hit. We ended the evening much later than we planned after a couple rounds of UNO with the kids where Mr. Monogram was the big winner. What a great evening!

  • 3 cups milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 5 medium-size ripe bananas
  • 1 (1-lb.) package peanut butter sandwich cookies
  • 2 cups sweetened whipped cream

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. 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 sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.

Shortcut Suggestions: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

*Note* I actually double the pudding recipe b/c otherwise the layers are too thin. You can also throw in a dash of coconut rum (I like Coconut Cruzan) for a little extra flavor. The longer you refrigerate it, the better it is!

source: Southern Living


TCP said...


preppyinnewengland said...

This looks so fab! My kids will go crazy over this! Thanks for sharing!

Corey said...

I am going to make this this weekend for my inlaws... to eat on Friday... do you think it will be ok if I make it on Thursday? Don't want anything to get soggy... thanks for sharing!