My college girlfriends and I were getting together for the weekend to run a 5K and spend some quality time together. Friday night we grilled some burgers and everyone brought a salad to share. Now I make some delicious salads, but I had a feeling my friends would want a little bit more than a salad from me!
When you have a baking blog, people expect dessert! I’m fine with that expectation and am happy to oblige, especially for my Michigan friends and family. They see what everyone gets to eat in Brooklyn and they are a little sad they don’t get to taste all my treats. When I brought the jars up to Angela’s gorgeous rooftop eating area everyone exclaimed, “Are these going to be on your blog? Are we going to be on your blog?” Apparently everyone wants to be featured on the blog. Here you go ladies! Love you bunches!
Needless to say the pudding was the perfect fuel for us to run our race. If you’ve never run a Color Run you should totally do one soon. As a non-runner who needed to train a year to run a 5K, the Color Run is friendly to people like me and completely do-able. It really is the #happiest5K
I was lacking in my training and doubted I would be able to run the whole thing, but with plenty of encouragement from Angela and a slow pace I ran the whole race in a speedy 38 minutes! I’m so proud of Angela and myself. We left colorful and sweaty with smiles on our faces. The Color Run was a great way for my college friends and I to celebrate 11 years of friendships and the start of our 30th birthdays!
After we brunched, showered, and de-colored it was time for drinks. Grand Rapids, MI has become Beer City, USA and it was time for me to properly explore some of the options. Even though I went to college there, I wasn’t a huge beer drinker then and there wasn’t the beer culture there is now. We spent a delightful afternoon at Founders Brewery drinking and laughing – a typical afternoon together!
Lets talk about desserts in jars for quick second – I’ve made desserts here and here, but these are the cutest and most practical usage. These are easy to carry and transport and put together. Most importantly, desserts in jars are a breeze to serve because everyone gets there own little dish. Cleaning is a bit of work, but nothing a bottle sponge can’t take care of!
Banana pudding is a classic dessert for a reason; it’s delicious, especially when jazzed up with chocolate and peanut butter. Yummy. Creamy vanilla pudding with bananas topped with peanut butter cookies is an awfully good start. Dig a little deeper and you’ll find some rich chocolate mixed with peanut butter, so decadent and creamy. Scoop to the bottom and find the crunchy wafer bottom. If you’re lucky you’ll get a little bit of everything in one bite!
One Year Ago – Chocolate Ganache Cupcakes with Caramel Buttercream
Chocolate Peanut Butter Banana Pudding in Jars
Adapted from Bakerella
Yield – 8 servings
30 vanilla wafers
3 + 3 tablespoons unsalted butter
2 tablespoons sugar
12 ounces semisweet chocolate chips
1/2 cup creamy peanut butter
3 medium bananas
2 packages instant vanilla pudding mix (3.4 ounces each)
2 cups milk
8 ounces cool whip, thawed
8 nutter butter cookies
8 1/2-pint (8 ounce) wide mouth pint jars
- Crush the vanilla wafers in a baggie with a rolling pin. If you’re fancy you can use a food processor.
- Melt 3 tablespoons of butter. Add the butter, sugar, and crushed vanilla wafers to a large bowl and toss to combine.
- Divide the crust evenly between the 8 jars and press down gently. I used about 2 tablespoons in each jar.
- Melt the chocolate chips in the microwave with the remaining 3 tablespoons of butter. Heat in 20-second intervals and stir in between. Stir the peanut butter into the chocolate.
- Place the chocolate-peanut butter mixture in a piping bag and pipe on top of each crust distributing the chocolate peanut-butter mixture evenly.
- Slice the bananas into thick slices and toss in a bowl with the juice of one lemon. Place 5-6 slices in each jar, press down on the chocolate mixture.
- In a large bowl whip together the pudding packets and milk until thick. Fold in the cool whip with a rubber spatula.
- Use another piping bag to pipe the pudding into each jar. I had a lot of extra pudding so I layered some in glasses with extra banana slices and vanilla wafers for my family to enjoy later.
- Break up the nutter butters and place on top of the pudding.
- Close the lid and refrigerate until serving. Take the puddings out of the fridge about 20 minutes before eating to allow the chocolate and crust to soften – perfect eating!