The other weekend, I made a Nutter Butter Banana Pudding Trifle. I found the recipe in the February 2009 issue of Southern Living magazine. I made the “quick and easy” version of the recipe, which uses Jello pudding mix and Cool Whip whipped topping. And both make it extra delicious!
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Key to Success #1 – Let the Pudding Chill Out
After you mix the pudding mix and the milk, you want to let it hang out in the refrigerator for a few minutes so that the pudding will thicken.
Only after it’s thickened will you add in the sour cream.
It’s also important to note that you will use less milk than the instructions that are listed on the pudding box.
This will make your pudding extra thick and delicious.
Key to Success #2 – Lots ‘o Nutter Butter Cookies
Who loves Nutter Butter cookies? I do!
You’ll want to use the full package of Nutter Butters but be sure to reserve a few for garnishing your trifle.
For the Nutter Butter cookies between the pudding layers, you’ll want to break the cookies into thirds instead of crushing them.
Just use your fingers to break them into pieces.
It’ll only take a few minutes and it’s worth the effort.
You can either use the Nutter Butter cookies whole or you can break up in smaller pieces for the topping.
Key to Success #3 – Cover Your Bananas
You’ll want to make sure your banana layers are completely covered by the pudding.
The pudding will serve as a barrier to keep the air away from the bananas so that they will not brown.
I personally don’t like to dip my bananas in lemon juice to keep them from browning because I don’t like the flavor that it adds to my dish.
I think it works perfectly to just make sure they are completely covered with the pudding.
That does the trick for me.
This recipe is a great alternative to traditional banana pudding.
The addition of the sour cream in the pudding and the Extra Creamy Cool Whip make this trifle recipe extra rich and delicious while the Nutter Butter cookies add a nice texture and peanut butter flavor.
Pin the Nutter Butter Banana Pudding Trifle image below to your favorite Dessert or Banana board.
- 3 cups milk
- 2 pkgs (3.4 oz each) instant vanilla pudding mix
- 1 tsp vanilla extract
- 8 oz sour cream
- 5 medium-sized ripe bananas
- 1 pkg (16 oz) Nutter Butter cookies
- 1 container Extra Creamy Cool Whip
- Place milk, vanilla, and instant pudding mix in a large bowl. Beat with electric mixer at medium speed for 2 minutes or until thickened. Let stand for 5 minutes and then add sour cream. Mix well. Chill pudding in refrigerator.
- Cut bananas into 1/2-inch slices. Break cookies into thirds.
- Spoon half of pudding mixture into a 3-qt trifle bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with Cool Whip. Cover and chill. Garnish, if desired.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 22mgSodium: 174mgCarbohydrates: 40gFiber: 2gSugar: 29gProtein: 4g