Peanut Butter Banana Pudding
Peanut Butter Banana Pudding
Nathan Congleton / TODAY
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Rating:
3.75 (44 rated)

Banana pudding is one of my favorite desserts and the only way I can think to make it better is to add peanut butter.

Technique tips: Pipe each layer, instead of spooning it in, to ensure clean assembly. Layer this recipe in mini mason jars and screw the top back on for easy transport.

Swap option: Use vanilla wafers instead of peanut butter sandwich cookies.

Ingredients

  • Banana Pudding

    • 6 ounces vanilla or banana instant pudding
    • 3 cups milk
    • 8 ounces sour cream
    • 14 ounces sweetened condensed milk
    • 8 ounces frozen whipped topping, thawed
  • Peanut Butter Mousse

    • 3 cups peanut butter
    • 1 cup (2 sticks) butter, softened
    • 1 cup powdered sugar
  • Additional Ingredients

    • 4 ripe bananas, peeled and sliced
    • 1 package peanut butter sandwich cookies

Preparation

For the banana pudding:

In a large bowl, mix the instant pudding, milk, sour cream, condensed milk and whipped topping together well. Chill until set and firm.

For the peanut butter mousse:

In a stand mixer (or with a hand mixer), beat peanut butter and softened butter on high for two minutes. Turn mixer to low and slowly add the powdered sugar.

To assemble:

In a 3-quart trifle dish or 9- by 13-inch glass baking dish, layer pudding mix, peanut butter mousse, sliced bananas and peanut butter sandwich cookies, ending with the cookies.

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