In a large mixing bowl, make banana cream pudding, as directed on the package, using 1 small package pudding mix and 2 cups cold milk. Blend with an electric blender for 2 minutes, until well combined. Cover and refrigerate for about 5 minutes for it to set up. Meanwhile, in a small pot, place 1/4 cup water and 1/4 cup sugar. Form a simple syrup by bringing the sugar-water mixture to a boil over medium-high heat,and stirring to dissolve the sugar granules. Remove from heat and add 1/2 cup creamy peanut butter and 1/3 cup confectioner's sugar to the simple syrup. Stir until combined, but you may leave a few lumps of peanut butter. Now, remove your banana cream pudding from the refrigerator. It should be set. Fold in 4 oz. whipped topping, and then fold in sweetened peanut butter mixture, leaving a few striations in each case. Next, peel and slice 2 bananas into the pudding mixture. Stir them in, until they are coated by the mixture. Now, place a single layer on vanilla wafers on the bottom of a rectangular Pyrex dish. Cover with one-half of the pudding mixture. Repeat with a second layer of vanilla wafers on top of the pudding layer, and top with the remaining half of the pudding mixture. Smoth out, so that the dessert looks nice for serving. Cover with plastic wrap, and store in the refrigerator until ready to serve. For all of you peanut butter and banana fans, this is a great way to have a tried and true combination that's not in a sandwich! I hope you like it! --Betty :)
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If you are torn between what to have for breakfast — peanut butter or bananas, then this recipe will help you get best of both the worlds. This innocent looking pudding is divine and economical and can be made with on-hand staples like eggs, bananas, peanut butter and sugar. If you don't believe, the watch this video as Betty teaches you how to make a classic peanut butter and banana pudding that can double up as a dessert as well as a healthy breakfast.