Nutter Butter Trifle

5 from 2 votes

Nutter Butter Trifle is a no-bake dessert with layers of cookies, instant pudding, and bananas, topped with peanut butter and cookie crumbles.

Prep Time15

Chill Overnight4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: 1 Cup Servings

Calories: 361kcal

Author: Jennifer Fishkind

Ingredients

2 ½ cups whole milk cold
5.1- ounce box of instant banana cream pudding
8- ounce container of whipped topping thawed, divided in half
32 16-ounce package Nutter Butter brand cookies, plus an additional 3-4 more cookies for crumbling on top for garnish
3½-4 cups fresh banana slices peel and slice the bananas into approximately ¼-inch thick pieces (from 3-4 large ripe bananas)
¼ cup creamy peanut butter just barely warmed so that it can be drizzled

Instructions

In a large bowl, whisk together the whole milk and instant banana cream pudding for 3 minutes or until thickened. Fold in 4 ounces of the thawed whipped topping. Set aside.
2 ½ cups whole milk, 5.1- ounce box of instant banana cream pudding, 8- ounce container of whipped topping
Place 9-10 Nutter Butter cookies in a single layer into the bottom of a standard (3-quart) trifle bowl, followed by a single layer of the banana slices over the cookie layer.
32 16-ounce package Nutter Butter brand cookies, plus an additional 3-4 more cookies for crumbling on top for garnish, 3½-4 cups fresh banana slices
Add half the banana cream pudding to the trifle bowl and gently spread it out into an even layer. Try to keep the edges clean so the layers of cookies and bananas can be seen on the sides of the bowl.
Repeat steps 2 and 3, followed by a final layer of cookies then banana slices. Top the banana slices with the remaining 4 ounces of thawed whipped topping.
Lightly cover the trifle bowl with plastic wrap and refrigerate the Nutter Butter trifle for a minimum of 4 hours or up to overnight. The longer this trifle is refrigerated, the softer the cookies will become.
When ready to serve, crumble the additional nutter butter cookies onto the top of the trifle. Warm the peanut butter in a small microwave-safe bowl for 15-30 seconds or just until smooth and able to drizzle. Drizzle the peanut butter over the top of the crumbled cookies. Scoop with a large spoon and serve.
32 16-ounce package Nutter Butter brand cookies, plus an additional 3-4 more cookies for crumbling on top for garnish, ¼ cup creamy peanut butter

Notes

This Nutter Butter trifle is best served chilled. You can store leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.

Tips:

A 16-ounce ‘Family Sized” package of Nutter Butter cookies has exactly 32 cookies (which was perfect for the three layers). You can either get a larger package of cookies so that you have extra to use as garnish, or you can just reserve a couple of cookies from the 16-ounce package and not place as many in your layers.
You may need to break some of your cookies into smaller pieces to fit into a single, flat layer in your trifle dish.
I prefer using a commercial brand of creamy peanut butter (Peter Pan, JIF, Skippy) for the drizzle topping. You just need to barely warm it, then stir until smooth before drizzling over the trifle. I find that natural peanut butter is too oily for this recipe.
When choosing your bananas, I prefer ones that are a solid yellow color with little to no brown spots. I find that they are ripe enough to taste good but still firm enough to hold up to the moisture of the pudding.
If you can not find the instant banana cream pudding, you can substitute instant vanilla pudding and add 1-1½ teaspoons of banana extract to it when mixed with the milk.
Whole milk or 2% milk works best for this recipe. Milk alternatives do not work well as they affect how the pudding sets up.

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