Peanut Butter Boy has been busy, lots of stuff going on, so I apologize for the infrequent updates! I’d love to post a new recipe every day – heck, I wish I didn’t have to work and could spend all day creating new, creative dishes to share with all of you. But that’s not the case, at least not yet. Maybe once Emiril or “The Situation” mention that their inspiration for greatness came from The Peanut Butter Boy, then things will change. Until then, enjoy the less frequent but no less delicious recipes! Here, I take yet another twist on the smash hit Peanut Butter Banana Pudding by combining the flavors of pistachio and ginger.
1 cup nonfat plain greek yogurt, regular yogurt or sour cream
8 oz (~3 cups) nonfat frozen whipped topping, thawed for 20 minutes
2 cups skim milk
1/3 cup creamy unsalted peanut butter (or Natural No-Stir)
2 small packages nonfat (sugar-free) instant pistachio pudding
30 ginger snaps (or vanilla wafers)
2 bananas, in 1/4″ slices
1. In a large bowl whisk together the greek yogurt, peanut butter, whipped topping and milk until no clumps remain. Stir in the instant pudding slowly until well incorporated and mixture begins to thicken.
2. In a large glass serving dish or trifle bowl, form a layer of ginger snaps, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Or get creative by pudding (hah!) some wafers against the wall before adding the next layer of pudding for a nice presentation. Top with a few more ginger snaps. Refrigerate for at least 8 hours before serving for best results.