Peanut Butter Banana Pudding

Peanut Butter Banana Pudding


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One of my Christmas specialties. Whenever I make this recipe family and friends lick the plate clean. Let me be honest here, so do I…it’s THAT good people. So good, my 13 year old sister asked me to make it for her 14th birthday. Want to know the best part of all? It takes a total of 15 minutes. Yep. Add this to your dessert repertoire ASAP.


  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant vanilla pudding mix
  • 6 to 8 bananas, sliced
  • 2 bags chessmen cookies
  • 2 containers of nutter butter bites


Line the bottom of a 13x9x2-inch dish with 1 container of the ground nutter butter cookies (I used a food processor for this step).Then line the next layer with 1 bag of cookies and then layer bananas slices on top.

In a bowl, combine the milk and pudding mix using a handheld electric mixer. In another bowl, combine the softened cream cheese (I microwaved mine for 20 seconds) and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining nutter butter crumbles and cookies. Refrigerate until ready to serve.

Notes: My recipe is the same as Paula Dean’s Not Yo Mama’s Banana Pudding except I added the nutter butter cookies and I use vanilla pudding instead of french vanilla. If you are not a fan of peanut butter try the recipe without it. It is just as delicious!

I usually make this the day before an event. It’s best after sitting in the fridge for several hours or overnight. This steps makes sure everything sets.

Enjoy! 🙂

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