Page 19 - Giv'er Miramichi Magazine - Harvest Giver 2024

Peanut Butter Cookie Banana Pudding

Quick Delicious Dessert ‐ Perfect for Sharing

As summer wraps up and you’re getting ready for back-
to-school, here is a quick delicious dessert that doesn’t call
for wasting sunny days in the kitchen. Single-serve solutions
are perfect for sharing with guests, whether you’re hosting a
family barbecue or birthday sleepover.
This Peanut Butter Cookie Banana Pudding can be
prepped first thing in the morning and refrigerated until it’s
time for a treat. Portioned in 1/4-pint canning jars (or small,
kid-proof cups to avoid a mess) for individual servings, you
can simply break them out when the dessert bell dings and
top them with whipped topping and extra cookies.

Peanut Butter Cookie Banana Pudding
Recipe courtesy of Peanut Butter Lovers on behalf of the Georgia
Peanut Commission

1 box (153g) instant vanilla pudding mix
3 cups cold milk
1 package peanut butter sandwich cookies pudding. Cut one banana in half lengthwise and slice. Put a
12 canning jars (1/4 pint each) or small dishes layer of bananas on top of pudding. Top bananas with another
2-3 bananas layer of pudding. Repeat with remaining ingredients.
frozen whipped topping, thawed as per package instructions Refrigerate until ready to serve. To serve, top with
whipped topping and sprinkle with crushed cookies. Serve
In large bowl, whisk pudding mix and milk until each with broken cookie half.
thoroughly combined. Set aside to soft set, about 5 minutes. Note: Twelve 1/4-pint canning jars fit into disposable foil
Cut or break six cookies in half and set aside. Pour the lasagna pan with clear lid for easy refrigeration and
remainder of package in a large zip lock bag, seal it and use transportation.
rolling pin to crush cookies.
Spoon a layer of cookie crumbs in bottom of each jar, Visit gapeanuts.com to find more protein-packed recipe ideas.
reserving some for topping. Top with layer of vanilla

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