Peanut Butter Banana Pudding

Elizabeth Heiskell

Nathan Congleton / TODAY

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Rating:

4.142857 (7 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

Elizabeth Heiskell of Debutante Farmer shares two super decadent dessert recipes for creamy peanut buttery banana pudding and rich chocolate cobbler.

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.