photo 1This delicious dessert is great for anyone who loves “Nutter-Butter” cookies!

26 Nutter Butter cookies
4 Tbsp. butter, melted
1 (1 oz.) box vanilla pudding
2 cups milk
2 cups heavy cream
2 Tbsp. sugar
1 tsp. vanilla
1/3 cup plus 2 Tbsp. peanut butter
2 Tbsp. cream cheese
2 bananas, sliced
Chocolate syrup for drizzling

Add all but two cookies to a gallon-sized re-sealable bag. Using a rolling pin, mash cookies until they have turned into crumbs.

Add crumbs to a medium bowl and drizzle in butter; toss to coat. Pour into a 9-inch pie dish, pressing firmly along the bottom and sides. Place in freezer.

Make vanilla pudding, according to package directions; set aside. In a separate bowl, mix heavy cream, sugar and vanilla. Once it begins to thicken, add peanut butter and cream cheese. Continue beating whipped cream until stiff peaks form.

Remove crust from freezer and place banana slices in an even layer covering the entire crust. Add vanilla pudding on top of bananas. Top with peanut-butter whipped cream. Drizzle with chocolate syrup and crush the remaining two Nutter Butters on top. Refrigerate until ready to serve.

Be sure to watch the Great Groceries cooking segment on 21 WFMJ every Tuesday and Thursday at 7am and Wednesdays at Noon!