Nutter Butter Banana Pudding
A gentle peanut butter flavor transcends the creamy combination of pudding, cream cheese and Cool Whip in this must try Nutter Butter Banana Pudding recipe.
Every time we make this Banana Pudding for a large group people rave about the recipe, but we wanted to change this base recipe in a simple way.
We suspected that a peanut butter and chocolate twist would be best, but wait until you try simply swapping out vanilla wafers for Nutter Butter Cookies. This new no-bake dessert is sure to be a regular at our family events in the future!
Why You’ll Love This Nutter Butter Banana Pudding Recipe
A classic banana pudding is always something we look forward to, and the simple swap of peanut butter cookies takes this timeless dessert up a notch. Share this with friends and they’ll be sure to ask for the recipe!
What I Love:
- Best made and refrigerated the night before the party, potluck or holiday.
- The flavor is at its best after resting overnight, allowing everything to blend together as the pudding absorbs the banana and peanut butter.
- What surprised me most is how this simple recipe delivers such high-quality results. There’s no need to dress it up with extra peanut butter or chocolate drizzle.
- The easiest version was actually the most popular in our testing process!
Ingredients Needed:
- Nutter Butter Peanut Butter Cookies – the Aldi brand peanut butter cookies are cheaper and also work great as we tested this recipe!
- Sweetened Condensed Milk – store brand or Eagle brand both work fine
- Frozen Whipped Topping – Cool Whip is the most popular.
- Cream Cheese – my mom swears by Philadelphia brand in recipes like this, but I think going with the more budget friendly store brand is fine too.
- Milk
- Instant Vanilla Pudding – can also use French vanilla or banana pudding, but if you let it sit the regular vanilla absorbs the surrounding flavors beautifully!
- Bananas – 4 to 6 ripe banans
Step By Step Instructions
Take about 2/3 of the family sized package of Nutter Butter Cookies and lay in a single layer in the bottom of an ungreased 9 x 13″ dish.
In a large mixing bowl beat cream cheese until smooth. Then mix in the full can of sweetened condensed milk. I always scrape the edges of the can clean with a mini silicone spatula.
Add the regular milk and mix until smooth. Then stir in the pudding mix. It may take a few minutes for the pudding to begin to set up. I often put the bowl in the refrigerator while doing another task to allow this to happen.
Spoon a thin layer of the pudding mix over top of the cookies.
Then lay the banana slices in a somewhat even layer. I like to start around the very edge of the pan with the bananas and then fill in the center. This layer adds flavor to the pudding but won’t be visible, so there’s no need for it to look perfect.
Spoon the remaining pudding on top and smooth out.
Arrange the cookies that are left on top. Whole cookies make a nice presentation, while broken pieces are easier to eat, so it comes down to your preference.
Cover and refrigerate for at least 3 hours. The flavors blend together best and the cookies soften when cooled over night before serving. Enjoy!
Jennifer’s Recipe Tips and Tricks
- Optional (but not necessary for flavor) Garnish this banana pudding with Nutter Butter cookies right before serving with any of the following: banana slices (brushed with lemon juice), crushed peanut butter cookies, mini chocolate chips, chopped honey-roasted peanuts, melted peanut butter or Nutella, chopped Reese’s Cups or chocolate or caramel sauce.
- This recipe would make a great alternate filling to our Nutty Buddy Cheesecake.
More Classic Dessert Recipes To Try
Nutter Butter Banana Pudding
Ingredients
- 16 ounce package Nutter Butter Peanut Butter Cookies
- 8 ounces whipped topping defrosted
- 8 ounces cream cheese
- 14 ounce can sweetened condensed milk
- 2 cups milk
- 5 ounces instant vanilla pudding
- 4 – 6 bananas sliced
Instructions
- Line the bottom of a 13 x 9 baking dish with a single layers of cookies. This will use about 2/3 of the package of cookies.16 ounce package Nutter Butter Peanut Butter Cookies
- Combine softened cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.8 ounces cream cheese, 14 ounce can sweetened condensed milk
- Mix in regular milk until smooth. Then add pudding mix then continue mixing until well combined.2 cups milk, 5 ounces instant vanilla pudding
- Fold in whipped topping until incorporated.8 ounces whipped topping
- Spoon a thin layer of pudding mixture over cookies (just enough to cover).
- Arrange banana slices over pudding. Some overlapping is OK.4 – 6 bananas
- Pour remaining pudding mixture over bananas and spread evenly.
- Arrange remaining cookies over pudding mixture. Cover and refrigerate 2-3 hours or overnight before serving.
Notes
- Store brand peanut butter cookies work fine too if they are a high quality – we tested this recipe with Aldi store brand and loved them!
- Optional (but not necessary for flavor) Garnish right before serving with any of the following: banana slices (brushed with lemon juice), crushed Nutter Butter cookies, mini chocolate chips, chopped honey-roasted peanuts, melted peanut butter or Nutella, chopped reese’s cups or chocolate or caramel sauce.
Did you make this recipe?
Follow PlowingThroughLife on Instagram and Pinterest for more! And don’t forget to leave your thoughts below.
Rate This Recipe Pin This Recipe
