Growing up in the south, banana pudding was a favorite treat prepared by both my Grandmothers.  I never met anyone who did not like banana pudding, until I met my husband.  During our courting days he agreed to eat a whole banana IF I would drink a glass of boiled custard.  I still owe him that glass of custard! And to this day, he refuses to eat a fresh banana.

Our firstborn inherited my husband’s “intolerance to bananas” gene.  What’s a southern gal to do if she can’t make banana pudding for the entire family? Well I’ve finally resolved the banana pudding dilemma at our house with a nuttery buttery twist on an old southern classic – banana pudding made with bite sized Nutter Butter Peanut Butter Sandwich Cookies – minus the bananas for those few non banana believers out there!  Bananas or not, I’ve found a new love!  I may never use vanilla wafers again.

• 1 1/2 cups sugar
• 1/4 cup plain flour
• 1/2 teaspoon salt
• 4 cups whole milk
• 6 egg yolks, beaten
• 1 Tablespoon vanilla extract
• 1 package miniature Nabisco Nutter Butter Peanut Butter Sandwich Cookies
• 1 16 oz carton real whipping cream – whipped
• 3-4 medium bananas (optional)

In top of double boiler combine the sugar, flour, and salt.  Stir in the milk.  Cook over boiling water until thickened, stirring constantly.  Remove from heat. Stir in 1/4 cup of sugar/milk mixture into the beaten egg yolks, then add egg yolk mixture to hot sugar/milk mixture in double boiler.  Cook over boiling water for another 5 minutes stirring constantly. Remove from heat and add vanilla extract.  Allow mixture to cool slightly.

Layer pudding with cookies and whipping cream (and banana slices if desired) in parfait glasses, saving some cream and cookies to for top garnish.  Chill and serve cold.

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Tags: banana, banana pudding, parfait, peanut butter, southern