Peanut Butter Banana Pudding

If you like the combo of bananas and peanut butter, this is a dessert worth trying.  It isn't complex and the ingredient list is actually pretty short. It comes together fast, but be aware it is better if it can sit in the fridge overnight.  I didn't pay enough attention to that little detail, but it still worked out great!  I did make a minor adjustment and I'll mention that in a bit.

This dessert also offers a nice variation to some of those basic banana puddings and banana cream pies.

If you are looking for something easy and good, give this a try!

Peanut Butter Banana Pudding
As originally found on South Your Mouth

Ingredients

1 1-lb package of Nutter Butter cookies
1 large box of instant vanilla instant pudding
2 1/3 cups milk
2/3 cup creamy peanut butter
4-5 bananas
1 8-oz tub cool whip, thawed

Directions

1. In a medium bowl whisk pudding mix and milk until smooth, set aside.  Heat peanut butter in microwave for 45 seconds or until melted and pourable, stirring well, set aside.
2. Arrange cookies in a single layer in the bottom of a 2 quart dish.  *If you need this ready to serve the same day, I recommend that you open the cookies up and cover the bottom with a layer of separated cookies vs the full cookie.  You might also consider dunking the cookies in some milk first.
3. Pour half the pudding on top of the cookies.  Arrange a single layer of banana slices over the pudding.  Drizzle with half of the peanut butter over the bananas.  Then spread half of the cool whip over the peanut butter layer.  Repeat layers starting with cookies.  Once again, consider making changes with the cookies if you are serving this the same day.
4. Cover and refrigerate for up to 24 hours.  This allows the cookies to get soft and cake like.  If you can't let it sit, this is when dunking the cookies in milk and separating them helps this process.
5. Garnish with crushed cookies and additional melted peanut butter if desired.
Enjoy!