Nutter Butter Banana Pudding

Instructions

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.