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Ingredients
1 5.1-oz box instant vanilla pudding mix
3 cups cold milk
1 16-oz package Nutter Butter cookies, divided
12 quarter pint canning jars
2-3 bananas
frozen whipped topping, thawed
Instructions
- Measure milk in a large measuring cup. Pour in pudding mix and whisk until thoroughly combined. Set aside to allow to soft set (about 5 minutes).
- Cut or break 6 Nutter Butter Cookies in half and set aside. Pour the remainder of the package into a gallon size bag, seal it, and use a rolling pin to crush the cookies.
- Spoon a layer of cookie crumbs into the bottom of each jar. Top with a layer of vanilla pudding. Cut a banana in half length-wise and slice. Put a layer of bananas on top of the pudding. Top the bananas with another layer of pudding. Top with whipped topping.
- Refrigerate until ready to serve. To serve, top with whipped topping. A sprinkle of crushed Nutter Butters and half of a Nutter Butter Cookie.
Note: 12 quarter pint canning jars fit into a disposable foil lasagna pan with a clear lid which makes them easy to refrigerate and transport.