Update:I’m entering this recipe into Grace’s Cinnamon Celebration!
Thanksgiving, here I come. For those attending the same feast as me, you can expect this delightful dish. The recipe is derived from the Southern Style Banana Pudding that was such a hit at our 4th of July party. This is a festive and seasonal remix of that classic and delicious recipe, perfect for a Thanksgiving dessert. It takes only minutes to prepare and you’ll enjoy serving this light and guiltless dessert to your friends and family. No matter how much you eat on Thanksgiving, there will always be room for this.
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8oz (~3 cups) nonfat frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1 cup nonfat greek yogurt
1 cup pumpkin puree
1/3 cup creamy peanut butter
2t cinnamon
1t pumpkin pie spice
2 small (4-serving) packages of instant nonfat vanilla pudding
20 ginger snaps (or 8 graham cracker sheets)
2 bananas, in 1/4″ slices
Directions:
1. In a large bowl, whisk together the whipped topping, milk, yogurt and pumpkin puree until well mixed. Whisk in the peanut butter, cinnamon and pumpkin pie spice. Finally, whisk in the instant pudding powder until no clumps remain.
2. Line the bottom of an 8×13 glass baking dish with a single layer of graham crackers, breaking them as necessary to completely cover the bottom.
3. Cover the graham crackers with about 1/3 of the pudding and top with a layer of banana slices. Top with a new layer of graham crackers and repeat until all of the ingredients are gone. Decorate the top with shards of graham crackers sticking out, fresh berries or dark chocolate shavings.
4. Refrigerate for at least 30 minutes but preferably overnight to allow the graham crackers to soften.
Additional Info:
And last but not least, I want to thank Tina from Carrots ‘N’ Cake for sending me a jar of Teddie peanut butter! It’s produced near her in Massachusetts and it is just as delicious as she promised. This peanut butter is all natural and contains only peanuts and salt but for some reason the oil does not separate as with most natural peanut butters. The taste is fresh, it’s perfectly salted and the texture is soft and creamy (like a teddy bear) but thick and sticks to anything, I highly recommend it. Thanks Tina!
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Wow, thanks for sharing the neat recipe! -lol-
And hurray for a new pb jar! Do you happen to have a huge stash of different pbs?
Here is my old collection, it’s probably about the same size now but much more variety in the jars. I like to consider it a “collection”, one that I’m proud of =) ~ Nick
Hey Nick
This looks very delicious. Funny you should profile a jar of “Teddie Peanut Butter”. I was a sales manager for that company many years ago. It brings back so many memories.
“Doc”
That’s crazy, any tips on where to get it on the west coast? I want to get some more! ~ Nick
That looks really good. Love the broken up grahams on top!
Truly a guilt-free indulgent pudding!
hmm, if only I could convince my grandfather to branch out :) i’ll just have to do it another time!!
MUST… HAVE… THAT… PUDDING…
mmm yum! looks delicious :) you seem to have quite the collection of peanut butters!!! maybe your supply of PB is what makes you so irresistable to small children ;)
Looks absolutely delicious, Nick! I was considering making a pudding for thanksgiving dessert..this one is definetly on my radar now!!
That is totally yum! I am a huge fan of ginger snaps, so that would be my crust if I make it.
Pumpkin must marry really well with pb! And horry for the low fatness!
This looks delicious! I love all the little graham crackers sticking up of it!
What a great combination. I wish I could reach in and grab a graham with a big scoop of pudding, yum!
I’m speechless … another fabulous creation! This looks amazing!! YUM!
Yummy! I like the PB and pumpkin combo.
I have such a weakness for graham crackers.
this is such a cool dish. i never associate pb and pumpkin, but i would definitely try this dish at thanksgiving… or anywhere.
what am I ever going to do with you? all this goodness can only make me fat and cause really oily skin! but geesh it’s allllll sooooo darrrrrrrn gooooooodddddd!
That’s perfect! Any excess oil on the skin from eating too much peanut butter can simply be reused, and I bet you’d smell of freshly roasted peanuts! ~ Nick
Now that’s what I am talking about. LOVE it!
Another fave snack? Peanut butter and graham crackers – my mom gave it to us ALL the time when we were kids! (I still eat it, too!)
So of course I need to try this recipe. Of course.
Very cool recipe Nick. I will have to try this.
thanks for sharing
zesty
i love your southern style banana pudding, and i think this twist would be a wonderfully unique thanksgiving dessert! and can i just say, hooray for greek yogurt. :)
Now that is an inspiring combination…
I love the looks of this pudding!
Hi Nick!
Great recipe..really you’re the peanut butter boy..all the information about it is here!
Gera .:. sweetsfoods
Sounds so yummy, I could swap out the grahm crackers for gluten free and I’d be all set. SO low in fat too. Great dish!
Oh my gosh, that looks awesome!
looking good! and you know what? i’ve tried making my own home made peanut butter, yay! hehehe