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Pumpkin Pie & Peanut Butter Pudding

If you need a unique dessert that’s guaranteed to please, look no further. The recipe is derived from the Southern Style Banana Pudding that is so popular, I have to bring it everywhere I go. This is a festive and seasonal remix of that classic and delicious recipe. 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 for dinner, there will always be room for this.



1. In a large bowl, whisk together the whipped topping, yogurt, pumpkin puree, peanut butter, cinnamon and nutmeg until well mixed. Then, whisk in the milk. 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 ginger snaps, breaking them as necessary to completely cover the bottom.

3. Cover the ginger snaps with about 1/3 of the pudding and top with a layer of banana slices. Top with a new layer of ginger snaps and repeat until all of the ingredients are gone. Decorate the top with shards of ginger snaps sticking out, fresh berries or dark chocolate shavings.

4. Refrigerate for at least 30 minutes but preferably overnight to allow the ginger snaps to soften.