Ingredients

1 3/4 cups cold whole milk (or substitute 2 percent)

7 ounces sweetened condensed milk (1/2 of a 14-ounce can)

1 (3.4-ounce) box vanilla instant pudding (Jell-O brand used)

1/2 cup creamy peanut butter

1/2 cup sour cream

6 tablespoons creamy peanut butter

6 tablespoons milk

8 ounces whipped topping, thawed (Cool-Whip used)

4-5 large bananas, sliced into circles

1 tablespoon lemon juice

18 peanut butter sandwich cookies, coarsely chopped (cookie filling can be left in)

Instructions

Step 1: In a large bowl, whisk together the cold milk and sweetened condensed milk until well combined. Add the vanilla pudding mix and stir until fully incorporated. Stir in 1/2 cup creamy peanut butter and then mix in the sour cream. Chill the pudding mixture for 5 minutes to allow it to thicken.

Step 2: In a separate bowl, whisk together 6 tablespoons peanut butter and 6 tablespoons milk until smooth and creamy. Gently fold in the whipped topping and set aside.

Step 3: Slice the bananas into rounds and place them in a medium bowl. Sprinkle with lemon juice and toss gently to coat and prevent browning.

Step 4: Coarsely chop the peanut butter sandwich cookies. You do not need to remove the filling.

Step 5: In 8 large dessert bowls or a 9×9-inch casserole dish, layer the dessert starting with pudding, followed by half the bananas, and half the chopped cookies. Repeat the layers with the remaining pudding, bananas, and cookies.

Step 6: Finish by spreading the peanut butter whipped topping over the top layer.

Step 7: Use a rolling pin to finely crush any leftover cookies and sprinkle the crumbs over the top as garnish.

Tips & Variations

If you prefer a less sweet pudding, try using light whipped topping or reducing the sweetened condensed milk slightly.

For a crunchier texture, use fresh banana slices just before serving to prevent them from becoming too soft.

Try substituting the peanut butter cookies with chocolate sandwich cookies for a chocolate-peanut butter twist.

Make individual servings in small jars or cups for an easy-to-serve dessert at parties.

Storage

Store the assembled pudding covered in the refrigerator for up to 2 days. The bananas may brown slightly over time, so it’s best enjoyed fresh. If storing longer, keep the pudding, bananas, and topping separate and assemble just before serving. To reheat, serve chilled or at room temperature; this dessert is best enjoyed cold.

FAQs

Can I use reduced-fat milk or a milk alternative?

Yes, you can substitute whole milk with 2 percent milk or a non-dairy milk like almond or oat milk, but the texture may be slightly different.

Can I prepare this dessert in advance?

Yes, you can prepare the pudding mixture and peanut butter topping a day ahead. It’s best to assemble the dessert just before serving to keep the cookies crunchy and bananas fresh.