Peanut Butter Ripple Nutter Butter Banana Pudding

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Recipe by South Your Mouth

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Peanut Butter Ripple Nutter Butter Banana Pudding

1 1-lb. package Nutter Butter Cookies

1 large (5.1 oz.) box instant vanilla or white chocolate pudding

2 1/3 cups milk

2/3 cup creamy peanut butter*

4-5 bananas

1 8-oz. tub cool whip, thawed


Add pudding mix then milk to a medium bowl or stand mixer and beat two minutes; set aside.


Heat peanut butter in the microwave for about 45 seconds or until melted and pourable, stirring well after heating; set aside.


Arrange cookies in a single layer in the bottom of a square 2-quart dish. Pour half of the pudding on top of the cookies. Arrange a single layer of banana slices over the pudding. Drizzle half of the peanut butter over bananas. Spread half of the cool whip over peanut butter. Repeat these layers starting with cookies and ending with cool whip.


Cover and refrigerate 24 hours or until cookies are soft and cake-like. FYI, it takes much longer for nutter butters to soften up than it does vanilla wafers.


Garnish with crushed nutter butter cookies. Serve with additional melted peanut butter if desired.


*You need good ol’ regular peanut butter for this (Skippy, Peter Pan, Jif, etc.), not sugar free, all natural, “homemade”, etc.