Delicious Peanut Butter Banana Pudding Recipe
Introduction
This delicious peanut butter banana pudding combines creamy vanilla pudding with rich peanut butter, fresh bananas, and crunchy cookies for a delightful layered dessert. It’s easy to make and perfect for parties or a sweet family treat.
Ingredients
- 4 ripe organic bananas, sliced
- 10-12 Nutter Butter Peanut Butter Sandwich Cookies, crushed
- 1 (3 oz.) box vanilla instant pudding mix
- 1 (14 oz.) can sweetened condensed milk
- 3-4 cups very cold filtered water
- 1 tablespoon vanilla extract
- Pinch of sea salt
- 4 cups whipped cream, homemade or store-bought
- 1 cup natural peanut butter, softened or melted
- Crushed Nilla wafer cookies, optional
Instructions
- Step 1: In the bowl of an electric stand mixer fitted with the whisk attachment, combine 3 cups of very cold filtered water, the vanilla instant pudding mix, and sweetened condensed milk. Whisk on medium-high speed for about 10 minutes until thick and pudding-like. Add more water if needed to reach a creamy consistency.
- Step 2: Add vanilla extract and a pinch of sea salt to the mixture, and mix for another minute.
- Step 3: Gently fold the whipped cream into the pudding mixture using a spatula until fully incorporated.
- Step 4: In a trifle bowl or serving dish, layer crushed peanut butter sandwich cookies, optional crushed Nilla wafers, sliced bananas, melted peanut butter, and the pudding mixture. Repeat the layering process until all ingredients are used.
- Step 5: Garnish the top with remaining crushed peanut butter cookies and vanilla wafers. Refrigerate the pudding for at least 4 hours before serving, preferably overnight for best flavor.
- Step 6: Serve chilled and enjoy your delicious peanut butter banana pudding!
Tips & Variations
- Use homemade whipped cream for a fresher taste, or store-bought Cool Whip for convenience.
- If the pudding mixture is too thin, try adding an extra box of vanilla pudding mix, especially when using a hand mixer.
- Substitute natural peanut butter with crunchy peanut butter for added texture.
- Add chopped peanuts or chocolate chips between layers for extra crunch and flavor.
Storage
Store the pudding covered in the refrigerator for up to 3 days. For best texture, consume within 24-48 hours. When ready to serve, give it a gentle stir if it has settled. This pudding is best served chilled and should not be frozen as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding ahead of time?
Yes, this pudding actually tastes better when chilled overnight as the flavors meld together beautifully. Just cover and refrigerate after assembling.
Can I use a different type of cookie?
Absolutely! While Nutter Butter cookies give a great peanut butter flavor, you can substitute with similar peanut butter sandwich cookies or even graham crackers if preferred.
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Delicious Peanut Butter Banana Pudding Recipe
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Delicious Peanut Butter Banana Pudding is a creamy, layered dessert featuring ripe bananas, crunchy peanut butter sandwich cookies, smooth vanilla pudding, and rich peanut butter. It’s a no-bake sweet treat with a perfect balance of fruity, nutty, and creamy flavors, ideal for family gatherings or special occasions.
Ingredients
Fruit
- 4 ripe organic bananas, sliced
Cookies
- 1 (16 oz.) package Nutter Butter Peanut Butter Sandwich Cookies (about 10–12 cookies, crushed)
- Crushed Nilla wafer cookies, optional
Pudding Mix
- 1 (3 oz.) box vanilla instant pudding mix
- 3–4 cups VERY COLD filtered water
- 1 (14 oz.) can sweetened condensed milk
- 1 Tbsp vanilla extract
- pinch of sea salt
Other Ingredients
- 4 cups whipped cream, homemade or store-bought
- 1 cup natural peanut butter, softened or melted
Instructions
- Make the vanilla pudding: In the bowl of an electric stand mixer fitted with the whisk attachment, combine 3 cups of very cold filtered water, the vanilla instant pudding mix, and the sweetened condensed milk. Whisk on medium-high speed for about 10 minutes until the mixture thickens and resembles a pudding consistency. Adjust by adding up to 1 more cup of cold water if needed to reach the desired texture.
- Add flavorings: Mix in the vanilla extract and a pinch of sea salt, then whisk for an additional minute to fully incorporate the flavors.
- Fold in whipped cream: Using a spatula, gently fold the whipped cream into the pudding mixture until smoothly combined, maintaining the light and airy texture.
- Assemble the pudding layers: In a trifle bowl or your favorite serving dish, begin by layering crushed peanut butter sandwich cookies, then a layer of sliced bananas, followed by a drizzle or dollops of softened peanut butter, and a generous layer of the pudding mixture. Optionally, add in some crushed Nilla wafer cookies between layers for added texture. Repeat these layers until all ingredients are used up, finishing with a topping of crushed peanut butter sandwich cookies and vanilla wafers.
- Chill the pudding: Cover the assembled pudding and refrigerate for at least 4 hours to allow the flavors to meld and the pudding to set. For best results, chill overnight.
- Serve and enjoy: Once chilled, serve the peanut butter banana pudding cold and enjoy this decadent, crowd-pleasing dessert.
Notes
- Use very cold water for the pudding mix to ensure proper thickening.
- Whipped cream can be homemade or store-bought Cool Whip for convenience.
- Crushed Nilla wafers are optional but add a lovely texture contrast to the pudding.
- For a stronger peanut butter flavor, melt the peanut butter slightly to make layering easier.
- Chilling overnight improves the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter banana pudding, no bake pudding, layered dessert, peanut butter dessert, banana dessert, easy pudding recipe
