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Peanut-Butter-and-Banana Pudding

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"This recipe is really great even without the peanut butter mousse and Nutter Butters. Just substitute vanilla wafers and, voilà, you have a classic banana pudding. Add some chocolate chips between the layers or toasted coconut. Okay, and while we're at it, let's be clear, a little drizzle of caramel sauce wouldn't hurt anything! Have fun with it!"

List of Ingredients

Pudding:
â—¦ 3 cups whole milk
â—¦ 1 (4-ounce) can sweetened condensed milk
â—¦ 1 (8-ounce) container sour cream
â—¦ 1 (8-ounce) container frozen whipped topping, thawed
â—¦ 2 (3.4-ounce) packages vanilla instant pudding mix

Peanut Butter Mousse:
â—¦ 3 cups creamy peanut butter
â—¦ 1 cup salted butter, softened
â—¦ 1 cup powdered sugar

Additional Ingredients:
â—¦ 4 medium bananas, sliced
â—¦ 1 (16-ounce) package Nutter Butter cookies


Recipe

Prepare the pudding:
Vigorously whisk together the whole milk, condensed milk, sour cream, whipped topping, and pudding mix until thickened, about 2 minutes. Cover and chill until firm, about 30 minutes.

Prepare the peanut butter mousse:
Beat the peanut butter and butter with an electric mixer on medium-high speed until smooth, about 2 minutes. Reduce the speed to low, and slowly add powdered sugar, beating until smooth.

Place 3 cups pudding in a 3-quart trifle dish. Top with 2½ cups peanut butter mousse, 2 sliced bananas, and 11 cookies; repeat the layers once. Top with the remaining pudding (about 2½ cups). Arrange the remaining 10 cookies on the pudding; or, if desired, chop remaining cookies and sprinkle on pudding. Chill one hour before serving.


Serves 24