Banana Pudding Dessert with Peanut Butter Cookie Crust
Our banana pudding dessert features a Nutter Butter cookie crusat filled with silky banana pudding and fluffy homemade whipped cream topping.
Servings: 8 Servings
Ingredients
Peanut Butter Cookie Crust
- 32 nutter butter cookies
- 5 tablespoons butter
BananaPudding Filling
- 3.4 ounce banana cream pudding jello mix
- 1 ¾ cups cold milk
- 1 cup puréed bananas
Whipped Cream
- 1 ½ cups heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°.
- Prepare (8) 5-inch tart liners on a cookie sheet and set aside.
Peanut Butter Cookie Crust
- In a blender or Vitamix, blend 32 cookies until fine grained or until no large chunks of cookie remain.
- Heat butter until melted and stir into crushed cookies . Mix until fully combined.
- Firmly press about 1⁄4 cup of cookie mixture into the bottom of tarts liners and go half way up the sides.
- Bake at 350° for 8 minutes.
- Remove from the oven and let cool completely.
Banana Pudding Filling
- Purée 1-2 bananas and set aside.
- In a large bowl add banana pudding and milk.
- Whisk until pudding begins to thicken.
- Add banana puree and stir to combine.
- Refrigerate for 30 mins or until set.
Whipped Cream
- In a large bowl, add heavy cream and beat until soft peaks form.
- Add powdered sugar and vanilla and beat until stiff peaks form.
Assemble
- Add banana cream pie filling to each cookie crust and top with whipped cream.
- Can be served immediately or refrigerated for up to 4 days.
Notes
Tips
- The riper the bananas, the sweeter and more flavorful your pudding filling will be.
- Allowing the filling to chill helps it set properly and creates the perfect creamy texture.
- Fresh whipped cream adds a light, airy finish that perfectly complements the rich pudding.
- Don't overbeat the whipped cream. Beating it too much will cause it to deflate.