Ingredients
Equipment
Method
- Whip the heavy cream with ¼ cup powdered sugar and vanilla until stiff peaks form.
- In a separate bowl, whisk the instant chocolate pudding mix with 2 cups cold milk for 2 minutes until it thickens, then let sit for 5 minutes.
- Mix creamy peanut butter with the additional ½ cup powdered sugar until smooth and spreadable.
- In a trifle bowl or individual glasses, layer: graham cracker crumbs, chocolate pudding, peanut butter mixture, banana slices, and whipped cream. Repeat layers.
- Top with mini chocolate chips and chopped peanut butter cups, then refrigerate for at least 2 hours.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 6gFat: 18gSaturated Fat: 9gCholesterol: 45mgSodium: 220mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 6mg
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut cream, and ensure the pudding mix is dairy-free. Always use ripe but firm bananas for optimal flavor and texture. Brush banana slices with lemon juice to prevent browning if preparing ahead. This dessert is best enjoyed fresh, ideally within 48 hours as the bananas can brown, and the graham crackers may soften too much. Feel free to customize by using other types of cookies or changing the nut butter to match your preference!
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