Yes, you read that correctly, peanut butter, bananas and pudding. I had already planned to make banana pudding for dinner and just happened to come across this recipe and decided to “tweak” tonight’s dessert.
This was a very simple recipe and turned out to be a quite delicious combination. If you like peanut butter and banana’s, I highly recommend trying this recipe. My kids, had seconds and would have gone for thirds if I let them.
Peanut Butter Banana Pudding
- 8 oz sour cream*
- 1/3 cup creamy peanut butter (Jif)
- 2 cups skim milk
- 8 oz whipped topping, thawed for 30 minutes
- 2 small packages instant vanilla pudding
- 3 bananas, in 1/4″ thick slices
- 1/2 box (16oz) Nilla Wafers
In a large bowl whisk together the sour cream and peanut butter. Then whisk in the whipped topping and milk until no clumps remain. Stir in the instant pudding until well incorporated and mixture begins to thicken.
In a large glass serving dish or trifle bowl, form a layer of Nilla Wafers, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat, wafers, pudding, bananas… Garnish with extra wafers on the side if desired. Top with a few vanilla wafers and any other garnish. Peanut Butter Boy suggested chocolate shavings and/or fresh berries. I used some honey roasted peanuts.
Refrigerate for at least 2 hours before serving.
*The original recipe calls for non fat greek yogurt (or sour cream) but I had to toss my greek yogurt as it was slightly past its expiration date, and I didn’t want to chance making anyone sick!