It’s your classic banana pudding, with a delicious twist.
Alex Daynes shares the recipe for Peanut Butter Banana Pudding.
Peanut Butter Banana Pudding
2/3 cup Instant Vanilla Pudding Mix
1 1/2 cups water
1 14 ounce can sweetened condensed milk
3 cups heavy whipping cream
1/2 cup granulated sugar
1 teaspoon vanilla
30 Chessmen Cookies
30 Nutter Butters, chunked
6 bananas sliced
1. Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for 4 hours or up to overnight.
2. Beat whipping cream, sugar, vanilla, until soft peaks form. Reserve 1/2 cup for topping. Fold the rest into the pudding mixture.
3. In a trifle bowl, layer chessman cookies, pudding mix, nutter butters, and sliced bananas alternating until you used up all the ingredients. Top with the remaining half cup of whipping cream.
4. Chill at least 30 minutes – 4 hours maximum before serving. (The longer it chills, the softer the wafers will be. Do not exceed 4 hours or the bananas will go brown.)
Find more recipes from Alex on her website, www.myownmealplan.blogspot.com.