Our second Holiday Recipe Contest winner!

scott-stephan-blog-iconWe have a second winner for our Holiday Recipe Contest! Nick Strand of the Peanut Butter Boy blog submitted this super easy, quick and tasty recipe. Make sure to swing by his blog, this isn’t the only delicious recipe he has available:

Peanut Butter Pumpkin Pie Pudding by Nick Strand

  • 8oz (~3 cups) frozen whipped topping, thawed for 30 minutes
  • 2 cups milk
  • 1 cup vanilla yogurt (preferably Greek)
  • 1 cup pumpkin puree
  • 1/3 cup Mighty Maple Peanut Butter
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 small (4-serving) packages of instant vanilla pudding
  • 6 honey graham cracker sheets
  • 2 bananas, in 1/4” slices
  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. Start a new layer of graham crackers and repeat. 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.
  5. *Note: You can (and I do) use all low-fat or nonfat ingredients.

That brings our Holiday Recipe Contest to a close! Thanks to everyone who entered and keep your eyes on this blog and our Page on Facebook for future contests.

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  1. […] Nutty which led me to order several of my favorites. And last, I won the Peanut Butter & Co. Holiday Recipe Contest, the grand prize being a t-shirt, a book and one jar of each flavor. All of this on top of my […]

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