Ingredients for Peanut Butter Banana Pudding
- French Vanilla Instant Pudding
- 2 cups milk
- Creamy Peanut Butter
- 1 cup sour cream
- About 20-24 vanilla wafers
- 2-3 ripe bananas, thinly sliced
- 1 (8 ounce) container whipped topping
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How to Make Peanut Butter Banana Pudding
- In a large bowl, whisk together 2 cups of milk and 2 (3.4 ounce) packages instant vanilla pudding mix until smooth and creamy.
- Stir in 1 cup creamy peanut butter and 1 cup sour cream until well combined.
- Line the bottom of an 8x8-inch baking dish with a single layer of vanilla wafers.
- Top the vanilla wafers with a layer of thinly sliced bananas (about 2-3 ripe bananas).
- Pour 1/3 of the peanut butter pudding mixture over the bananas.
- Spread 1/3 of 1 (8 ounce) container of whipped topping evenly over the pudding layer.
- Repeat layers of bananas, pudding, and whipped topping twice more.
- Cover the top with a final layer of vanilla wafers.
- Refrigerate for at least 2 hours to allow the pudding to set and the flavors to meld. Best served chilled!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
85g
Fat
59g
Carbs
23g
