Peanut Butter Banana Pudding

by pblovers

Recipe courtesy of Stacey Little of

Peanut Butter Banana Pudding

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Yields: 16 Prep Time: Cooking Time:
Nutrition facts: 291 calories 20 grams fat
Rating: 4.7/5
( 3 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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