Peanut Butter Banana Pudding

by pblovers

Recipe courtesy of Stacey Little of

Peanut Butter Banana Pudding

Recipe courtesy of Stacey Little of All Recipes Peanut Butter Banana Pudding European Print Recipe
Yields: 16 Prep Time: Cooking Time:
Nutrition facts: 291 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


1 cup sugar

1/4 cup cornstrach

3 cups low fat milk

4 egg yolks

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

4 bananas, sliced

1 (11-ounce) box reduced fat vanilla wafers

1 (8-ounce) container light frozen whipped topping, thawed


  1. To start, make the custard by whisking together the sugar, cornstarch, milk, and egg yolks in a medium saucepan. Place the pan over medium-low heat and bring to a simmer stirring very frequently to prevent scorching.  Simmer for about 5 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and peanut butter.  Mix well.  Allow the custard to cool completely before proceeding.
  2. In a trifle bowl or large deep bowl, assemble the dish by layering the cookies, then bananas, and then custard.  You should get about 4 layers of each.  Top with the whipped topping and serve immediately for crunchy cookies or allow the cookies to soften by storing the dish covered in the refrigerator for about 4 hours or overnight.

Per Serving: 291 calories, 7.1 g fat, 1.6 g saturated fat, 55 mg cholesterol, 151 mg sodium, 51 g carbohydrate, 1.3 g fiber, 30.7 g sugar, 5.2 g protein, 142% vitamin D, 6% calcium, 8% iron, 5% potassium


Recipe courtesy of Stacey Little of

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