Saturday, June 12, 2010

Nutter Butter Banana Pudding

Nutter Butter Banana Pudding

1   -   5.1 oz  Vanilla Instant Pudding Mix
1   -   20 oz   can crushed pineapple, drained
3   -   large bananas, sliced
1/2  box Nutter Butter Cookies, broken in half
1   -   8 oz   extra creamy cool whip
Cherries to garnish, optional

Put pudding mix in a medium size bowl; set aside.  

In another bowl - drain pineapples, and reserve liquid.  

Combine the juice of the pineapple with two cups milk, pour over pudding mix.  (you should get 1-cup of pineapple juice from the can)  added with milk to make three cups of liquid.   

Whisk pudding mix. If the pudding mix doesn't set up rather quickly, put it in the freezer for just a little while.
Add the drained pineapple, and sliced bananas to your pudding; stir to combine.

In a 2-1/2 quart bowl add: a layer of broken nutter butters, then  1/2 of pudding mixture, then 1/2 of the cool whip.  Continue layering and top with cool whip, garnish with cherries.

Refrigerate overnight. 

*The next time I make this I'm going to add some almond extract or vanilla extract - or maybe both.*

recipe adapted from: Southern Living

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