2 March, 2019
Nutter Butter and Banana Pudding Trifle
3 cups cold milk
1 teaspoon real Vanilla extract
2 packages (3.4 ounces each) instant pudding mix, vanilla flavor
1 cup sour cream
5 medium size, ripe but firm, bananas, sliced into ¼” coins
1 package (1 pound) Nutter Butter cookies, each cookie cut into thirds
2 cups Cool Whip whipped topping, “Extra Creamy” flavor, thawed
In a large bowl, mix together the milk, vanilla extract and instant pudding mix using an electric mixer on medium speed, for about 2 minutes. Let it stand 5 minutes, then gradually stir in the sour cream.
Halfway fill a very large bowl or pot with ice. Place the bowl with the pudding mixture on the ice and let stand 30 minutes. Gently stir occasionally to help the chilling and thickening process.
When the pudding mixture is thoroughly chilled, spoon ½ of it into a trifle bowl or 3 quart glass pitcher.
Add the bananas to make a layer, then add the broken cookies to make a layer.
Add the remaining ½ of the pudding mixture over the cookies.
Spoon the Cool Whip over the pudding and smooth with a spatula.
Cover with plastic wrap and chill for at least 2 hours, up to 24 hours.
Garnish, if desired, with additional cookie pieces or sprigs of fresh mint.
Make sure you use the instant pudding mix — not the kind that needs to be cooked on the stove.