Nutter Butter Trifle

Ingredients:

• 2 ½ cups cold whole milk
• 1 (5.1-ounce) package instant banana cream pudding
• 1 (8-ounce) container whipped topping, thawed
• 16 ounces Nutter Butter cookies
• 3 ½ to 4 cups fresh banana slices
• ¼ cup creamy peanut butter

Instructions:

1. In a large bowl, whisk together the cold milk and instant banana cream pudding for 2 minutes, until thickened.
2. Gently fold the whipped topping into the pudding until fully combined and smooth.
3. In a microwave-safe bowl, warm the peanut butter for 15–20 seconds until pourable. Set aside.
4. Crush or roughly chop the Nutter Butter cookies.
5. To assemble the trifle, layer crushed cookies in the bottom of a trifle dish or large glass bowl.
6. Add a layer of banana slices, followed by a layer of pudding mixture.
7. Drizzle lightly with warm peanut butter.
8. Repeat layers until ingredients are used, finishing with pudding on top.
9. Refrigerate for at least 1–2 hours before serving to allow flavors to meld.

Tips & Variations

• For extra texture, reserve some crushed cookies to sprinkle on top before serving.
• To prevent bananas from browning, toss slices lightly with lemon juice before layering.
• This dessert can be made up to 24 hours ahead for easy entertaining.