I’m a freak. I’ll go ahead and admit it. I love banana pudding. But…I hate bananas. I always pick the bananas out of my pudding. To be honest, while I absolutely love this pudding that my good friend, Whitney, taught me how to make, I make my own little dish of banana-less pudding when I make this for a crowd of normal banana loving folks. This stuff is off the chain, actually. It’s awesome. Why? Because it has NUTTER BUTTERS in it!!! And we all know that I love me some peanut butter! (See here and here for reference to my peanut butter obsession). Whitney made it for breakfast for Sunday School, which is perfectly acceptable in my book! It also works great to feed a crowd. I like making it pretty in my trifle dish…especially on a hot summer day. You’re going to flip for this tasty banana pudding dish!
Nutter Butter Banana Pudding
Reach For:
3 cups skim milk
8oz. light sour cream
1 large container of fat free whipped cream (Plus extra for topping)
1 package of Nutter Butters
Mix pudding with milk and let sit in fridge for 5 minutes. Fold in sour cream and 2/3 of the whipped cream.Cut up bananas into small pieces and fold into pudding. Line the dish with cookies and then layer pudding and cookies until you reach the top of the dish. Top with remaining whipped cream and sprinkle with crushed cookies.
Yields: 10-12 servings
Recipe Source: Whitney Smith
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