Shortcut Nutter Butter®-Banana Pudding Trifle

recipe
The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Prep: 35 Minutes
Stand: 35 Minutes
Chill: 2 Hours

Ingredients

3 cups milk
1 teaspoon vanilla extract
2 (3.4-oz.) packages vanilla instant pudding mix
1 (8-oz.) container sour cream
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
2 cups thawed extra creamy whipped topping
Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Preparation

1. Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.

2. Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped topping. Cover and chill 2 to 24 hours. Garnish, if desired.

Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.

Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.

Note:

February 2009
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