Peanut butter and banana is one of my all-time favorite pairings. It’s right up there with coffee & mornings and Meg Ryan & Tom Hanks. It’s just meant to be.
I’m also a pretty big fan of fluffs. If you’re not sure what a fluff is – it’s a made-up word to hide the fact that you’re serving a bowl of pudding as a side dish. (And that’s totally what you’re doing, and you go ahead and own it. I do.)
I’ve made Banana Split Fluff and Blueberry Cheesecake Yogurt “Salad” for the blog – but serve a few others on occasion including Cookie Salad (*spoiler alert – the salad contains no vegetables) 😉 and Pisatachio Fluff.
This is the perfect blend of peanut butter and banana, and has the smooth texture of the pudding mixed with the crunch of the cookies, the soft bite of the chips and bananas….it’s just so so good.
1 large box (6 oz) banana pudding (you can use regular or sugar-free)
1 1/2 cups milk (any percent should do)
1 cup whipped topping
2 large bananas
1/3 cup peanut butter
1/3 cup peanut butter chips (I used Reese’s)
6 Nutter Butter cookies – crushed
Start by mixing up your banana pudding mix and milk. Whisk until the pudding is free of lumps. Refrigerate until the pudding begins to set.
Once set, fold in the whipped topping.
Stir in the crushed Nutter Butter cookies and peanut butter chips.
Put the peanut butter in a microwave-safe bowl and microwave for about 30 seconds. Pour the melted peanut butter into the pudding. Mix well.
Slice your bananas and fold those into the mix. Refrigerate until ready to serve.
*The cookies will soften the longer the pudding mix sets. Some people prefer them to be softer and more “cakey” while others like the crunch. Prepare accordingly. =)