Nutter Butter Banana Pudding Recipe

Overhead shot of a pan of Nutter Butter banana pudding for featured image.

Nutter Butter Banana Pudding Recipe

No bake, peanut butter banana pudding takes classic banana pudding a step further with a layer of Nutter Butter Peanut Butter Cookies instead of Nilla Wafers. It's a delicious twist on a beloved Southern recipe.

Course Dessert

Cuisine American - Southern, American - Vintage

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 506kcal

Author Marye Audet-White

Equipment

Ingredients

1 cup sugar
2 tablespoons cornstarch
1 tablespoon flour
24 ounces evaporated milk 2 cans
4 eggs
1 ½ teaspoons vanilla extract
6 tablespoons butter cut in chunks
¼ teaspoon cream of tartar
4 bananas
24 Nutter Butter Cookies (or so)

Optional Topping ( or use Cool Whip)

½ cup whipping cream (heavy cream)
4 tablespoons sugar
1 ½ teaspoons vanilla extract

Instructions

Step one

Separate the eggs and set whites aside.
Whisk the egg yolks until the are well blended.
Set aside.

Step two

Mix together ¾ cup sugar, flour, and cornstarch in a microwave safe large bowl.
Slowly add the evaporated milk, whisking until well blended and smooth.
Microwave on high for about nine minutes, whisking every few minutes, until the mixture thickens.
Add a little of the hot mixture to the egg yolks (or whole eggs if using), whisking constantly. (tempering eggs)
Add the yolks back into the pudding, whisking constantly to keep the eggs from curdling.
Put back into the microwave and cook for 2 more minutes, whisking a couple of times.
Remove from heat and add the butter. Whisk until it is mixed well.
Stir in the vanilla.
Cover with a piece of buttered waxed paper.
Cool.

Step three (skip this step if using just the yolks or the whole eggs)

Add the egg whites and cream of tartar to the bowl of an electric mixer.
Slowly add the ¼ cup sugar while beating and beat until the whites are glossy and thick.
Add ⅓ of the egg whites into the pudding and fold in gently.
Add the remaining egg whites and fold in thoroughly until the two mixtures are completely mixed.

Step four

Starting with the pudding, add a very thin layer to the bottom of the serving dish.
Top with Nutter Butter cookies.
Top with sliced banana.
Add a layer of pudding and repeat the layers, ending with the pudding.
Cover and chill.

Whipped Cream

Beat the cream until the mixture starts to thicken.
Slowly add sugar, beating constantly until soft peaks form.
Taste and adjust flavor.

To serve

Cover the pudding with the whipped cream.
Sprinkle with crumbled cookies.

Notes

Storage:

Cover with plastic wrap and refrigerate for 2-3 days. Do not freeze.

Expert Tip:

I like to save a couple of cookies to crumble on the top.
You can make this in a deep bowl instead of a 13x9-inch pan and use more layers. Depending on the size of the bowl you may need to double the recipe.
The evaporated milk creates the extra creamy pudding texture but if you would prefer to use regular whole milk you can. It will not be as creamy.

If using the uncooked egg whites bothers you you can use pasteurized egg whites or just use the whole egg instead of separating them. Be extra careful about tempering the eggs because the egg white will cook if you add the eggs when they are still cold.

Nutrition