Nutter Butter®-Banana Pudding Trifle

Ingredients

• 5 medium size banana ripe
• 2 tablespoons butter 
• 3 large eggs 
• 0.3 cup flour all-purpose
• 3 cups milk 
• 1 lb crème-filled chocolate sandwich cookies 
• 10 servings peanut butter dried fresh
• 0.8 cup sugar 
• 2 cups garnish: whipped cream sweetened
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• hand mixer

Directions

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened.
2. Remove from heat; stir in butter and vanilla until butter is melted.
3. Fill a large bowl with ice.
4. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
5. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
6. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours.
7. Garnish, if desired.
8. Note: For testing purposes only, we used Nabisco Nutter Butter Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.
9. Shortcut Nutter Butter-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp.
10. Place 3 cups milk and vanilla in large bowl; add 2 (4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through
11. Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.