This is yummy. The original recipe came from the Feb. 2009 issue of Southern Living magazine. I made a few changes.
Nutter-Butter Banana Pudding
8 to 10 servings. Prep: 35 min. Cook: 20 min.
Stand: 30 min. Chill: 2 hours
3 cups whole milk
3 large eggs
3/4 cup sugar
1/3 cup cornstarch
2 tablespoons butter
1 1/2 teaspoons vanilla extract
5 medium size ripe bananas
1 (1-lb.) package Nutter-Butter cookies
1 cup heavy cream, whipped and sweetened to taste with sifted confectioner's sugar
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or container. Top with half of bananas and cookies. Add rest of bananas and spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover with plastic wrap and chill 2 to 24 hours.Garnish with a reserved cookie if desired.
The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
This has become a favorite to take to potlucks or meetings. Everyone loves it. I found the glass bucket at an antique mall and bought it especially for puddings, trifles, and punch bowl cake. It's easy to carry and I love the way it looks.