• 1 lb. NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
  • 3 oz. butter, melted
  • 12 oz. NUTTER BUTTER Crème Variegate
  • 2 lb. Large bananas, each cut into 22 slices, divided
  • 1 lb. Prepared vanilla pudding and pie filling, cooled
  • 8 fl oz whipped cream
  • 5 oz. sugar


  1. Mix  cookie crumbs and butter. Press 4 tsp. (about 1 oz.) crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans. Set aside.
  2. Spread  1 Tbsp. Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp. pie filling. Carefully remove tarts from pans; place on plates. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.
  3. Spread  remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar. Use torch to heat sugar until it caramelizes; cool completely. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.
  4. Note

    Pie filling needs to be completely cooled before using to prepare tarts.


Nutritional facts are based on a single serving
Calories 440
Total fat 21g
Saturated fat 8g
Trans fat 0g
Cholesterol 25mg
Sodium 340mg
Carbohydrate 59g
Dietary fiber 2g
Sugars 38g
Protein 5g
Vitamin A 6%DV
Vitamin C 8%DV
Calcium 6%DV
Iron 6%DV
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