Nutter Butter Trifle is a delicious no-bake banana lush dessert, easily made by layering Nutter Butter cookies, a Cool Whip instant pudding mixture, and banana slices. Top your trifle with crumbled cookies and drizzle it with peanut butter for a creamy, cool, fruity fusion of multi-tiered tastes and textures.
Nutter Butter Banana Pudding Trifle
Our Nutter Butter Trifle recipe is prepared lasagna-style like my Banana Delight, Peanut Butter Banana Pudding, and homemade Banana Pudding recipes, with luscious layers of peanut butter sandwich cookies and fresh banana slices that sit between rich and creamy banana pudding.
There’s no doubt that peanut butter and bananas make the perfect pair (have you tasted my Chocolate Peanut Butter Banana Bites?), but when you display each part in a big glass bowl, it becomes a pretty presentation of sweet stackable layers instead of served as finger food.
This no-bake Nutter Butter dessert is definitely Not Your Mama’s Banana Pudding inspired by Paula Deen, but it’s just as delicious with a slightly different flavor combination that completely complements each other.
Why We Love Banana Peanut Butter Trifle With Nutter Butter Cookies
- Quick and easy to make in 15 minutes.
- Uses only 6 simple ingredients.
- Filled with all the flavors you love in a peanut butter banana cream pudding pie, but prepared in layers like a Nutter Butter delight.
- Delicious no bake dessert is a beautiful display of different tastes and textures, all layered in a large glass bowl.
- Perfectly portable for holiday parties, potlucks, or any time you are feeding a crowd.
Nutter Butter Trifle Ingredients
- Whole milk
- Instant banana cream pudding
- Whipped topping: You can also use Cool Whip or a Homemade Whipped Cream (Stabilized Recipe).
- Nutter Butter brand cookies
- Fresh bananas
- Creamy peanut butter
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Pudding: If you prefer not to use 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.
- Cut The Calories: You can use sugar-free pudding, fat-free whipped topping, and reduced-fat peanut butter to cut back on some of the calories. (it will still be delicious, but not nearly as rich and luscious!)
- Make it Nuttier: Decorate the top of your peanut butter trifle dessert with Reese’s Pieces, chopped peanut butter cups, or crushed peanuts.
How to Make Nutter Butter Trifle
- Prepare The Pudding: Whisk together the milk and pudding mix until thickened. Fold in the whipped topping and set aside.
- Assemble: Place 9-10 cookies in a single layer into the bottom of a trifle bowl, followed by a layer of the banana slices. Cover the bananas with a layer of pudding. Repeat the layers: cookies, bananas, and pudding, ending with a final layer of cookies then banana slices.
- Cover And Chill: Top the trifle with the remaining whipped topping and cover with plastic wrap. Refrigerate for a minimum of 4 hours or up to overnight.
Pro Tip: The longer this trifle is refrigerated, the softer the cookies will become. - Serve: Top the trifle with crumbled cookies and a drizzle of peanut butter. Scoop, serve and enjoy!
Pro Tip: Warm the peanut butter in the microwave for 15-30 seconds or just until smooth and able to drizzle.
Tips For Making The Best Nutter Butter Trifle
- 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.
- Whole milk or 2% milk works best for this recipe. Milk alternatives do not work well as they affect how the pudding sets up.
- Lightly brushing the banana slices with lemon juice can help slow down the browning process.
- When spreading the pudding, try to keep the edges clean so the layers of cookies and bananas can be seen on the sides of the bowl.
- This recipe is super convenient because the ingredients come from a box or package. However, you can bake your own Homemade Nutter Butters and banana pudding if you prefer.
How to Store Nutter Butter Trifle
- To Store: This Nutter Butter trifle is best served chilled. You can store leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.
- To Freeze: I do not recommend freezing this trifle.
More Easy Trifle Recipes
Other Easy Banana Desserts
- Banana Pudding Cookies
- Chocolate Chip Banana Bread Recipe
- Banana Split Pudding Cups
- Peaches and Cream Trifle
If you tried this Nutter Butter Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Nutter Butter Trifle
Serves — 12
Nutter Butter Trifle is a no-bake dessert with layers of cookies, instant pudding, and bananas, topped with peanut butter and cookie crumbles.
Prep Time 15 minutes
Chill Overnight 4 hours
Total Time 4 hours 15 minutes
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
Jenn’s 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.
Nutrition Info
Calories: 361kcal | Carbohydrates: 55g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 370mg | Potassium: 284mg | Fiber: 1g | Sugar: 33g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 0.2mg
This recipe would be so much better with no banana or banana pudding. Maybe peanutbutter tastycakes or another type of peanutbutter cake. The banana flavor is just throwing the whole thing off! lol
I’m trying this, but without bananas and banana pudding. I’ll use vanilla or cream cheese pudding. Maybe layer in some Reese’s pieces or peanut cup pieces. I’m wondering how a chocolate pudding would work.
i wanted the recipe for the nutter butter banana trifle, but when i go to recipe it comes up as buttered rice recipe. can you send the recipe for the trifle to me email? Thanks.
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