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Nutter Butter Trifle

Glass trifle dish filled with layers of Nutter Butter trifle, including crushed cookies, creamy pudding, and whipped topping.

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Nutter Butter Trifle is a no-bake layered dessert made with peanut butter sandwich cookies, banana pudding, whipped topping, and sliced bananas, topped with a peanut butter drizzle. It’s easy to prepare, crowd-pleasing, and perfect for parties or potlucks.

Ingredients

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  • 2 ½ cups whole milk (cold)
  • 1 (5.1-ounce) box of instant banana cream pudding
  • 8-ounce container of whipped topping (Cool Whip), divided
  • 32 Nutter Butter cookies (from a 16-ounce package), plus 3–4 extra for garnish
  • 4 cups sliced fresh bananas (from 34 large bananas)
  • ¼ cup creamy peanut butter (slightly warmed for drizzling)

Instructions

  1. In a large bowl, whisk together the cold milk and banana cream pudding mix for about 3 minutes or until thickened.
  2. Fold in 4 ounces (half) of the whipped topping until well combined. Set aside.
  3. Place 9–10 Nutter Butter cookies in a single layer on the bottom of a trifle bowl.
  4. Top the cookie layer with sliced bananas to cover evenly.
  5. Spoon half of the pudding mixture over the banana layer and spread gently to the edges.
  6. Repeat the layers: cookies, banana slices, and the remaining pudding mixture.
  7. Finish with a final layer of cookies and banana slices on top.
  8. Spread the remaining 4 ounces of whipped topping over the top layer evenly.
  9. Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. Before serving, crumble 3–4 extra cookies on top and drizzle with slightly warmed peanut butter.

Notes

  • Use bananas that are solid yellow with minimal brown spots for best texture.
  • Brush banana slices lightly with lemon juice to prevent browning.
  • Break cookies to fit into the trifle bowl’s shape if needed.
  • Do not freeze the trifle as the texture will deteriorate.
  • Use commercial peanut butter for smoother drizzle; natural types are too oily.

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