Peanut Butter Banana Pudding

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This peanut butter version of our classic banana pudding was introduced for Magnolia Bakery’s twentieth anniversary. The fans went wild. I took it a step further by adding Reese’s pieces, which boosts the chocolate quotient. I think you’ll love this as much as I do.

MAKES 4 to 5 quarts; serves up to 16

INGREDIENTS

1 (14oz) can sweetened condensed milk

1½ cups (360g/12.7oz) ice-cold water

1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)

1 cup (266g/9.4oz) Skippy creamy peanut butter

3 cups (720g/25.5oz) heavy cream

1 (11oz) box Nilla wafers

4 to 5 ripe bananas, sliced

½ cup (70g/2.4oz) chopped peanuts

½ cup (110g/3.9oz) Reese’s pieces, chopped

  1. In a stand mixer with the whisk, beat the sweetened condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
  2. Remove the pudding mixture from the refrigerator and place it in the bowl of the stand mixer with the whisk. Add the peanut butter and whisk until thoroughly combined. Set aside.
  3. In a clean bowl of the stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  4. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  5. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  6. Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies, one-third of the sliced bananas (enough to cover the layer), and one-quarter of the chopped peanuts and Reese’s pieces. Repeat the layering twice more. End with a final layer of pudding. Sprinkle the top with the remaining chopped peanuts and Reese’s Pieces.
  7. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.