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.

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.

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.