(49) Nutter Butter®-Banana Pudding Trifle

We made this as part of our cooking club menu last week. I must admit, I'm really not a huge fan of bananas, but it got DEVOURED! I love the idea of using Nutter Butters in place of nilla wafers! YUM!

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Nutter Butter®-Banana Pudding Trifle

Prep: 35 min., Cook: 20 min., Stand: 30 min., Chill: 2 hr. 
This homemade pudding is divine, economical, and uses on-hand ingredients. 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: 8 to 10 servings
Source: Southern Living, February 2009

3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
2 cups sweetened whipped cream
Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

1. 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.

2. Fill a large bowl with ice. Place saucepan 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 sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

Decadent Peanut Butter Pie

A proper review of this pie would go something like "quick and easy and prepared with all of the ingredients you might have on hand. This pie is creamy, rich, and impressive." But I think I like my simplified review better.... mmmmmmmmmmmmmmmm!!!!!!

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Decadent Peanut Butter Pie

Recipe source: JIF Peanut Butter

1 prepared chocolate cookie crust
1 cup JIF peanut butter
8 oz cream cheese at room temperature (we used reduced fat)
1/2 cup sugar
4 1/2 cups (a 12 oz container) non-dairy whipped topping (ie: coolwhip - we used light)
1- 11.75 oz jar hot fudge ice cream topping, divided

1) In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

2) Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

3) Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. peanut butter going in the opposite direction of the hot fudge.