NUTTER BUTTER PUDDING RECIPES

Steps:

• Measure milk in a large measuring cup. Pour in pudding mix and whisk until thoroughly combined. Set aside to allow to soft set (about 5 minutes).
•  Cut or break 6 Nutter Butter Cookies in half and set aside. Pour the remainder of the package into a gallon size bag, seal it, and use a rolling pin to crush the cookies.
• Spoon a layer of cookie crumbs into the bottom of each jar. Top with a layer of vanilla pudding. Cut a banana in half length-wise and slice. Put a layer of bananas on top of the pudding. Top the bananas with another layer of pudding. Top with whipped topping.
• Refrigerate until ready to serve. To serve, top with whipped topping. A sprinkle of crushed Nutter Butters and half of a Nutter Butter Cookie.
• Note: 12 quarter pint canning jars fit into a disposable foil lasagna pan with a clear lid which makes them easy to refrigerate and transport.

Steps:

• In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding. Refrigerate for at least 3 hours, or up to overnight. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.