Shortcut Nutter Butter Banana Pudding Trifle Recipes

Steps:

• Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.
• Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
• Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
• Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped topping. Cover and chill 2 to 24 hours. Garnish, if desired.

Steps:

• 1. For 15-20 minutes, constantly whisk together milk, eggs, splenda/sugar, and all purpose flour until thickened. Remove from heat, stir in butter and vanilla. Chill. Pudding shortcut: 1tsp vanilla, 3c milk, 2pk instant vanilla pudding. allow to set. stir in 8oz sour cream.
• 2. Spoon 1/2 chilled pudding mixture into 3qt trifle. Top w/ cookies and bananas. Spoon remaining pudding mixture on top. Cover w/ whipped cream in desired. Optional: crush several cookies into 1c crumbles and dust over trifle.

Steps:

• In a small bowl, whisk the egg yolks. In a 2-qt. non-stick saucepan over medium heat, whisk together the first 5 ingredients. Cook, whisking constantly, about 15 minutes, or until mixture is thick. Remove from heat; stir in the butter and vanilla. Fill a large bowl or pot half full with ice. Place saucepan in ice, and let stand, stirring frequently, until mixture is thoroughly chilled. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds. Spoon HALF the cool pudding into a clear 3-qt. bowl. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream/whipped topping. Lightly cover and chill 2 to 24 hours. Garnish top, if desired, at serving time. ((NOTE: A shortcut version can be made by using prepared vanilla instant pudding mix and Cool Whip, then proceed with assembly.))

Steps:

• Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened.
• Remove from heat; stir in butter and vanilla until butter is melted.
• Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
• Meanwhile, cut bananas into 1/4-inch slices.
• Break cookies into thirds.
• Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies.
• Top with sweetened whipped cream.
• Cover and chill 2 to 24 hours. Garnish, if desired.

Steps:

• Combine first 3 ingredients in a heavy saucepan; whisk in eggs and milk, and cook, whisking constantly, over low heat until thickened (about 25 minutes.) Remove from heat and stir in butter and vanilla. Set custard aside.
• Spread a 1/2 teaspoon of peanut butter between 2 chocolate wafers, forming a sandwich; repeat with remaining peanut butter and chocolate wafers.
• Place sandwich cookies in the bottom of a 3-quart glass bowl or trifle bowl; top with banana slices. Pour custard over bananas. Cover and chill 4 hours.
• Spread whipped topping evenly over the custard and sprinkle with peanuts before serving.

Steps:

• Combine first 3 ingredients in a large heavy saucepan; whisk in milk.
• Bring to a boil over medium heat, whisking constantly.
• Remove from heat.
• Beat egg yolks until thick and pale.
• Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, 1 minute.
• Stir in vanilla.
• Layer one-third of wafers in a 16-cup trifle bowl.
• Combine bourbon and rum; brush over wafers.
• Top with one-third of banana.
• Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar.
• Repeat layers twice.
• Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar.
• Cover and chill 3 hours.

Steps:

• Prepare a large glass bowl or a trifle bowl.
• In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
• Stir in vanilla, then fold in the Cool Whip topping.
• Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
• Chill until serving.

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.