Nutter Butter Banana Pudding Recipe 465 Food

PEANUT BUTTER AND ROASTED BANANA PUDDING

Steps:

• For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
• Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
• In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
• Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
• For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

NUTTER BUTTER NO-BAKE BANANA PUDDING

Steps:

• Combine cold water, sweetened condensed milk, and instant vanilla pudding. Mix until blended through with no visible lumps.
• Set in fridge to chill while preparing cream.
• Pour heavy whipping cream into a large bowl and beat thoroughly. It will begin to thicken and will be ready when it clings to the paddles.
• Pour the refrigerated pudding batter into the heavy whipping cream. Be sure to GENTLY fold it in to keep it light and airy! Once combined, set in fridge to chill while preparing bananas.
• Slice lemon in half and squeeze out juice from both halves of lemon into a shallow dish.
• Slice the bananas into thin, quarter-inch slices. Then dip the bananas in the bowl of lemon juice until coated on both sides. This will enhance the natural flavor of the bananas AND keep them from browning!
• Using a trifle dish or a large bowl, line the base of the dish with one layer of Nutter Butters.
• Then add one layer of sliced bananas on top of the cookies. Grab chilled pudding mixture from the fridge and add 1/3 of mixture on top of the bananas.
• Continue with layer pattern of cookies, bananas, and pudding mixture until mixture is gone.
• Top with any additional bananas or cookies if desired!
• Set in fridge to chill for at least 2 hours.
• After the dish is thoroughly chilled, serve and enjoy!

PEANUT BUTTER-BANANA PUDDING

Steps:

• Use wire whip to mix milk and pudding (do not use electric mixer).
• Add peanut butter and sour cream using whisk to blend well.
• Line 8x8-inch pan with vanilla wafers.
• Top with sliced bananas
• Use 1/3 of pudding to cover bananas.
• Use 1/3 of whipped topping to cover pudding.
• Repeat banana, pudding, and whipped topping layers twice.
• Cover top with vanilla wafers.
• Chill at least 2 hours.

"NUTTER BUTTER" BANANA PUDDING

Steps:

• 1. Using a 9 x 13 dish, place "Nutter Butter" cookies in the dish lining the sides and bottom.
• 2. Mix confectioner's sugar, Cool Whip, cream cheese, and peanut butter and spread over cookies.
• 3. Mix 2 boxes of vanilla pudding as directed and spread over 1/2 of the cookies.
• 4. Slice bananas and place over pudding layer, put remaining mixture on top. Top with layer of Cool Whip and crushed cookies sprinkled as a top garnish.

SHORTCUT NUTTER BUTTER BANANA PUDDING TRIFLE

Steps:

• 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.
• Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
• Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
• 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.

NUTTER BUTTER BANANA PUDDING TRIFLE (NO SHORTCUT!)

Steps:

• Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened.
• Remove from heat; stir in butter and vanilla until butter is melted.
• Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
• Meanwhile, cut bananas into 1/4-inch slices.
• Break cookies into thirds.
• 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 sweetened whipped cream.
• Cover and chill 2 to 24 hours. Garnish, if desired.