Nutter Butter & Banana Pudding Trifle
Recipe: #14105
August 31, 2014
Categories: Desserts, Puddings, Banana, Baby Shower, Birthday, Easter Fathers Day, Game/Sports Day, July 4th, Mothers Day, Thanksgiving, Valentine's Day, No Eggs, Vegetarian, Sugar, Milk, more
"This recipe was from My Recipes originally, although I replaced the pudding recipe with the one from America's Test Kitchen. Cooking time is chill time."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (295.9 g)
- Calories 631
- Total Fat - 33.6 g
- Saturated Fat - 8.6 g
- Cholesterol - 43.5 mg
- Sodium - 863.3 mg
- Total Carbohydrate - 74 g
- Dietary Fiber - 2.4 g
- Sugars - 40.4 g
- Protein - 7.8 g
- Calcium - 206.6 mg
- Iron - 0.7 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine sugar, cornstarch and salt in a large saucepan. Whisk milk into sugar mixture until smooth and bring to boil (medium high heat), whisking frequently and scraping the bottom of the pan to prevent scorching.
Step 2
Once mixture reaches a boil, reduce heat to medium low and cook, whisking frequently for about five minutes, until mixture thickens.
Step 3
Turn off the heat and add butter chunks and vanilla. Whisk until smooth and then transfer pudding to a bowl and press a piece of plastic wrap directly on the surface and refrigerate for at least three hours.
Step 4
Once pudding is cool, you're ready ro construct your dessert. Spoon half of pudding mixture into a 3-qt. bowl or casserole dish. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Cover and chill at least 6 hours, and up to 24 hours.
Step 5
Before serving, top with whipped cream
Tips
No special items needed.
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