Description

This Peanut Butter Banana Pudding is a creamy, layered dessert combining the rich flavors of peanut butter and smooth vanilla pudding with fresh bananas and crunchy peanut butter sandwich cookies. Perfect for a special treat or family gathering, it features a luscious peanut butter topping and a delightful texture contrast from the cookies.

Ingredients

Scale

Pudding

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

Topping

6 tablespoons creamy peanut butter
6 tablespoons milk
8 ounces whipped topping, thawed (Cool-Whip used)

Other Ingredients

4–5 large bananas, sliced into circles
1 tablespoon lemon juice
18 peanut butter sandwich cookies, coarsely chopped (cookie filling does not need to be removed)

Instructions

Prepare the pudding: In a large bowl, whisk together the cold milk and sweetened condensed milk until well combined. Add the vanilla instant pudding mix and stir until fully incorporated. Stir in the 1/2 cup creamy peanut butter and mix in the sour cream. Chill the pudding mixture for 5 minutes to allow it to thicken.
Make the peanut butter topping: In a separate bowl, whisk together 6 tablespoons creamy peanut butter and 6 tablespoons milk until smooth and creamy. Gently fold in the thawed whipped topping until fully combined. Set aside.
Prepare the bananas: Slice the bananas into circles and place them in a medium-sized bowl. Sprinkle with 1 tablespoon lemon juice and gently toss to coat the banana slices, preventing browning.
Chop the cookies: Coarsely chop the peanut butter sandwich cookies. Do not remove the filling; it adds to the flavor and texture.
Assemble the dessert: Using 8 large dessert bowls or a 9×9-inch casserole dish, start by adding a layer of the prepared pudding. Top with half of the lemon-coated banana slices, followed by half of the chopped cookies. Repeat these layers with the remaining pudding, bananas, and chopped cookies. Reserve a few chopped cookies for garnish.
Finish and garnish: Spread the peanut butter topping evenly over the top layer. Use a rolling pin or similar tool to crush the remaining cookies finely and sprinkle the crumbs over the topping as garnish. Chill before serving for best flavor.

Notes

For a lighter pudding, substitute whole milk with 2% milk.
To prevent bananas from browning, be sure to coat them in lemon juice immediately after slicing.
Use peanut butter sandwich cookies for authentic peanut butter flavor and texture.
Whipped topping such as Cool-Whip provides a light, creamy texture in the topping; avoid using heavy whipped cream as it will change the consistency.
This dessert is best served chilled and can be prepared a few hours ahead to allow flavors to meld.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: peanut butter, banana pudding, layered dessert, no-bake dessert, peanut butter pudding, creamy dessert