Peanut Butter Banana Pudding

5 from 4 votes

This peanut butter banana pudding is a beautifully layered dessert that is easy to make and loaded with creamy textures and rich and fruity flavors.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 552kcal

Author: Jennifer Fishkind

Ingredients

3.4 ounce banana cream pudding mix
1 cup creamy peanut butter plus more for decoration
12 ounce evaporated milk
¼ tsp allspice
1¾ cups cold heavy cream
½ cup powdered sugar
5-6 bananas sliced
16 ounce vanilla wafers

Instructions

Mix the banana cream pudding mix, melted creamy peanut butter, evaporated milk, and allspice in a large bowl. Whisk until it reaches a soft consistency and then refrigerate for ten minutes.
While the pudding mixture is chilling, use a mixer and beat together the cold heavy cream and powdered sugar until stiff peaks form, about 2-5 minutes. Reserve 1 cup of whipped cream for the topping.
Fold remaining whipped cream into the refrigerated pudding mix. Stir until it reaches a smooth consistency.
To assemble, use a large trifle bowl or 4 mason jars and place the ingredients in layers. Start off with a layer of vanilla wafers, then a layer of pudding, followed by a layer of banana slices. Continue this method while alternating the layers until the glass is filled. Top the last layer with the set aside 1 cup of whipped cream, sliced bananas, vanilla wafers, and remaining melted peanut butter drizzled on top, optional

Notes

Storage:

Cover this peanut butter banana pudding and place it in the refrigerator. This delicious dessert will be good in the fridge for 3-4 days before the bananas start to go bad. It should not be frozen!

Tips:

You can easily make this dessert the day before and it will still be nice and fresh when served.
Since this dessert is layered, you will want to use a glass bowl with straight edges to show off the beautiful layers of this dessert!

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