Nutter Butter Banana Pudding

Nutter Butter Banana Pudding

by pblovers
Nutter Butter Banana Pudding

Nutter Butter Banana Pudding

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Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 13 voted )


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


  1. 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).
  2.  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.
  3. 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.
  4. 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.

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