I went to college long enough ago that we students actually ate in the cafeteria. We didn't have credit cards for luxuries like McDonald’s and Lean Cuisines. We ate in the cafeteria because it was that, go hungry or spend our beer money on food. As if.
Like most school cafeterias circa 1994, the food was pretty bad. We just doused everything in ranch dressing. And I wonder why I gained so much weight in college?? Peanut butter was something else we used to make stuff taste better. We’d slather it on French toast slices and muffins and anything else that had no flavor. My college cafeteria is where I learned how amazing melted peanut butter is.
You can stick it in the microwave for a few seconds and instantly have a sweet and salty peanut butter sauce that is amazing on ice cream, cake, pudding, etc.
I often melt peanut butter to drizzle over ice cream at home. It just adds a little something extra and makes your kids think you’re a rock star.
I made Southern Banana Pudding last weekend and ate on it all week. One night I helped myself to some and decided to drizzle some melted peanut butter over because who don’t love peanut butter and bananas?! And it was amazing!
I’d been thinking about it all week and decided it was just too good not to create some sort of dessert with that combination! I decided to make sort of a peanut butter banana pudding using Nutter Butter Cookies instead of vanilla wafers. And then I put layers of melted peanut butter in there that made two positively divine peanut butter ripples. Lord, have mercy!
Brutus has declared this the best dessert EVER.
Peanut Butter Ripple Nutter Butter Banana Pudding
1 1-lb. package Nutter Butter Cookies
1 large (5.1 oz.) box instant vanilla or white chocolate pudding
2 1/3 cups milk
2/3 cup creamy peanut butter*
1 8-oz. tub cool whip, thawed
Add pudding mix then milk to a medium bowl or stand mixer and beat two minutes; set aside.
Heat peanut butter in the microwave for about 45 seconds or until melted and pourable, stirring well after heating; set aside.
Arrange cookies in a single layer in the bottom of a square 2-quart dish. Pour half of the pudding on top of the cookies. Arrange a single layer of banana slices over the pudding. Drizzle half of the peanut butter over bananas. Spread half of the cool whip over peanut butter. Repeat these layers starting with cookies and ending with cool whip.
Cover and refrigerate 24 hours or until cookies are soft and cake-like. FYI, it takes much longer for nutter butters to soften up than it does vanilla wafers.
Garnish with crushed nutter butter cookies. Serve with additional melted peanut butter if desired.
*You need good ol’ regular peanut butter for this (Skippy, Peter Pan, Jif, etc.), not sugar free, all natural, “homemade”, etc. I use Jif. Exclusively, actually. I could be the poster child for Jif I love it so much.
This recipe was featured at the Weekend Potluck!