Ingredients:

  • 1 (5.1 oz) package instant vanilla pudding mix (144g)
  • 3 cups (710ml) whole milk
  • 1 (8 oz) container whipped topping, thawed (227g), like Cool Whip, plus extra for garnish (optional)
  • 4 oz (113g) cream cheese, softened
  • 1 (16 oz) package Nutter Butter cookies (454g)
  • 3-4 medium ripe bananas, sliced (about 450-600g)

Instructions:

  1. In a large bowl, whisk together the instant pudding mix and milk until smooth.
  2. Beat the cream cheese with an electric mixer until smooth and fluffy.
  3. Gently fold the softened cream cheese into the pudding mixture. Then, gently fold in the whipped topping.
  4. Roughly chop about half of the Nutter Butter cookies. Leave the rest whole (for layering and garnish).
  5. Spread a thin layer of pudding mixture on the bottom of the dish. Arrange a layer of whole Nutter Butter cookies over the pudding. Top with a layer of sliced bananas. Sprinkle with chopped Nutter Butter cookies. Repeat layers (pudding, cookies, bananas, chopped cookies) until all ingredients are used, ending with a layer of pudding on top.
  6. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Longer is better, really, so ideally give it a couple of hours.
  7. Before serving, garnish with additional whipped topping and/or crushed Nutter Butter cookies.