An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.
There’s a sense of normalcy easing its way back into our lives. We’re having family dinners again, and summer weather means potlucks and picnics won’t be far behind. I’m so eager to share this new banana pudding recipe with my friends and family. It’s just like regular scratch-made banana pudding, but with a peanut butter surprise!
First, you’ll start with a good scratch-made vanilla pudding. Homemade vanilla pudding is so simple that it’s best to use high quality ingredients. It should taste of cream and vanilla, and never overtly of cornstarch. I always finish my batch of vanilla pudding with at least two tablespoons of butter, which adds homemade flavor.
After the pudding cools, layer it in the bottom of a trifle dish, 2 quart dish or bowl. Next, on goes a layer of sliced bananas. I like to line a few around the edge of the dish so it looks pretty.
Peanut butter love!
Now, for the best part: peanut butter sandwich cookies. If you plan to eat your banana pudding right away, give the cookies a quick dunk in milk. This helps them to soften faster. Otherwise, it takes a good 24 hours for the crisp sandwich cookies to soften in the pudding.
The texture of the cookies soften and leave pockets of peanut butter filling throughout the pudding. It’s so dreamy! We couldn’t stay out of this bowl.
Peanut Butter Cookie Banana Pudding might just replace this recipe as my picnic fave – but who am I kidding? I’ll probably make both, especially if any kiddos show up. They love those little pouches of pudding.
Add a few chopped salty peanuts on top, and some more crushed cookies – now you’re in business!
We first enjoyed this last Monday on Memorial Day, but it would be wonderful for a July Fourth cookout. I’ll make it throughout the summer and probably even into November! It’s that good!
Peanut Butter Cookie Banana Pudding
- 3 cups whole milk
- 3 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3/4 cup sugar
- 3 egg yolks
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
- 4 large bananas
- 1 package, approx. 15 oz. peanut butter sandwich cookies such as Gauchos or Nutter Butter
- 1 cup milk for dunking cookies optional
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/4 cup roasted salted peanuts chopped
Mix 1/4 cup of the milk with the cornstarch in a small bowl. In a saucepan over medium heat, whisk the remaining 2 3/4 cups milk, salt, and sugar together. When the mixture is barely warm whisk in the egg yolks. Whisk constantly until the mixture steams. Increase the heat to medium-high and add the cornstarch mixture. Whisk constantly until the mixture thickens and bubbles slightly. Remove from the heat and whisk in the butter and vanilla extract. Pour the mixture into a shallow dish to speed cooling. Cool 20 minutes then cover the surface with a piece of plastic wrap to keep a skin from forming. Chill for 10-15 minutes.
Chop bananas into 1/4-inch rounds. Set aside 3 peanut butter cookies for garnish.
Layer pudding in the bottom of a 2 to 2 1/2-quart bowl or trifle dish. Top with half of the bananas. Add a layer of peanut butter cookies. (Dunk each cookie quickly in the 1 cup of milk if you plan to enjoy the pudding right away. Otherwise, it takes about 24 hours for the cookies to soften on their own in the pudding.) Repeat layering – these don’t have to be perfectly even. Just do the best you can.
For the whipped topping, beat the heavy cream on medium-high until slightly thickened. Add the powdered sugar gradually. Beat to stiff peaks. Top the layered pudding with the whipped cream.
Garnish the pudding with two of the reserved cookies. Crush the remaining cookie and sprinkle the crumbs on top. Sprinkle on the salted chopped peanuts.
Enjoy immediately or chill for 6 hours before serving. Store leftovers in the refrigerator.