Nutter Butter Banana Cream Trifle Recipe
Introduction
This Nutter Butter Trifle is a delightful layered dessert that combines creamy banana pudding, fresh bananas, and crunchy Nutter Butter cookies. It’s an easy-to-make treat perfect for any occasion that will impress your family and guests.
Ingredients
- 2 ½ cups whole milk (cold)
- 5.1-ounce box of instant banana cream pudding
- 8-ounce container of whipped topping (thawed, divided in half)
- 32 Nutter Butter cookies (16-ounce package), plus 3-4 extra cookies for garnish
- 3½-4 cups fresh banana slices (from 3-4 large ripe bananas, peeled and sliced about ¼-inch thick)
- ¼ cup creamy peanut butter (just barely warmed for drizzling)
Instructions
- Step 1: In a large bowl, whisk together the cold whole milk and instant banana cream pudding mix for about 3 minutes until thickened. Gently fold in half (4 ounces) of the thawed whipped topping. Set this mixture aside.
- Step 2: Arrange 9-10 Nutter Butter cookies in a single layer at the bottom of a 3-quart trifle bowl. Layer the fresh banana slices evenly over the cookies.
- Step 3: Pour half of the banana cream pudding mixture over the bananas and spread it out evenly, keeping the edges clean to showcase the layers.
- Step 4: Repeat the cookie and banana layers as before, then add the remaining pudding mixture. Finish with a final layer of cookies and banana slices. Top with the remaining 4 ounces of whipped topping.
- Step 5: Cover the trifle bowl lightly with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time softens the cookies and melds the flavors.
- Step 6: Before serving, crumble the extra Nutter Butter cookies on top. Warm the peanut butter in a microwave-safe bowl for 15-30 seconds until smooth, then drizzle over the crumbled cookies. Serve with a large spoon and enjoy.
Tips & Variations
- Use ripe but firm bananas to avoid excess mushiness in the layers.
- For a richer flavor, add a touch of vanilla extract to the pudding mixture.
- Try substituting peanut butter with almond butter for a different nutty twist.
- Make individual servings by assembling layers in small glasses or jars.
Storage
Store the trifle covered in the refrigerator for up to 2 days. The cookies will continue to soften over time, so it’s best enjoyed within this period. To reheat the peanut butter drizzle, warm it briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the trifle in advance?
Yes, preparing the trifle the day before allows the flavors to blend beautifully and the cookies to soften pleasantly.
What if I don’t have Nutter Butter cookies?
You can substitute with any peanut butter sandwich cookies, but the unique flavor and texture of Nutter Butters make this dessert special.
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Nutter Butter Banana Cream Trifle Recipe
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
Description
A delightful and creamy Nutter Butter Trifle featuring layers of banana cream pudding, fresh banana slices, whipped topping, and crunchy Nutter Butter cookies, topped with a drizzle of warm peanut butter for an irresistible dessert.
Ingredients
Pudding Mixture
- 2 ½ cups whole milk (cold)
- 5.1-ounce box of instant banana cream pudding
- 8-ounce container of whipped topping (thawed, divided in half)
Trifle Layers
- 32 Nutter Butter cookies (16-ounce package), plus 3-4 additional cookies for garnish
- 3½–4 cups fresh banana slices (from 3–4 large ripe bananas, peeled and sliced into ¼-inch thick pieces)
- ¼ cup creamy peanut butter (just barely warmed for drizzling)
Instructions
- Prepare pudding mixture: In a large bowl, whisk together the cold whole milk and instant banana cream pudding mix for 3 minutes until thickened. Fold in 4 ounces of the thawed whipped topping gently. Set this mixture aside.
- First cookie and banana layer: Place 9-10 Nutter Butter cookies in a single layer at the bottom of a 3-quart trifle bowl. Layer freshly sliced banana pieces evenly over the cookies.
- Add pudding layer: Spoon half of the banana cream pudding mixture over the banana slices and gently spread into an even layer. Clean the edges for a visually appealing layered look.
- Repeat layering: Repeat the layers by adding another 9-10 cookies, banana slices, and the remaining pudding mixture, followed by a final single layer of cookies and banana slices on top. Spread the remaining 4 ounces of whipped topping on top of the banana slices.
- Chill the trifle: Cover the trifle bowl lightly with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the cookies to soften and flavors to meld.
- Garnish and serve: Before serving, crumble the additional 3-4 Nutter Butter cookies on top. Warm the peanut butter in the microwave for 15-30 seconds until smooth and drizzle it over the crumbled cookies. Serve scooped portions.
Notes
- For best results, refrigerate the trifle overnight to allow the cookies to soften fully and the flavors to blend.
- You can substitute the banana cream pudding with vanilla or butterscotch pudding for a different flavor profile.
- If you prefer a less sweet dessert, reduce the amount of whipped topping slightly.
- Use ripe bananas for optimal sweetness and texture.
- Warm the peanut butter gently to avoid burning and to make drizzling easier.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Nutter Butter trifle, banana cream pudding dessert, layered trifle, peanut butter dessert, no-bake trifle
