Peanut Butter Banana Pudding
A banana pudding recipe with peanut butter cookies, pudding, and topping.
Ingredients
Pudding
- 1 ¾ cups cold whole milk (or substitute 2 percent)
- 7 ounces sweetened condensed milk (1/2 of a 14-ounce can)
- (1) 3.4-ounce box vanilla instant pudding (Jell-O brand used)
- ½ cup creamy peanut butter
- ½ cup sour cream
Topping
- 6 tablespoons creamy peanut butter
- 6 tablespoons milk
- 8 ounces whipped topping, thawed (Cool-Whip used - see note below)
Other
- 4-5 large bananas, sliced into circles
- 1 tablespoon lemon juice
- 18 peanut butter sandwich cookies, coarsely chopped (you do not have to remove the cookie filling)
Instructions
Pudding
- In a large bowl, whisk the cold milk and condensed milk together until well combined. Add the pudding and stir until mixed well. Stir in the peanut butter. Mix in the sour cream. Chill for 5 minutes so the pudding will thicken.
Topping
- Add the peanut butter and milk to a bowl. Whisk until creamy. Then, stir in the whipped topping. Set aside.
Assembly
- Cut the bananas and add them to a medium-sized bowl. Sprinkle with lemon juice and then gently stir to coat them.
- Coarsely chop the cookies.
- Make the dessert in 8 large dessert bowls or a 9x9-inch casserole dish (or another dish equivalent in size).
- Add a layer of pudding to the dessert bowls or casserole dish. Then layer with half of the bananas. Finally, layer with half of the chopped cookies. Repeat the pudding, banana, and cookie layer, reserving a few chopped cookies to garnish the top of the dessert. Finish by adding the peanut butter topping.
- Use a rolling pin to finely crush the leftover cookies. Garnish the top with the cookie crumbs.
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