Banana Cream Tartlets made with NUTTER BUTTER Cookies

Banana Cream Tartlets made with NUTTER BUTTER Cookies


16 servings

  • 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

Nutrition per serving

  • Calories


  • Total fat

    21 g

  • Saturated fat

    8 g

  • Trans fat

    0 g

  • Cholesterol

    25 mg

  • Sodium

    340 mg

  • Carbohydrate

    59 g

  • Dietary fiber

    2 g

  • Sugars

    38 g

  • Protein

    5 g

  • Vitamin A

    6 %DV

  • Vitamin C

    8 %DV

  • Calcium

    6 %DV

  • Iron

    6 %DV


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.

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.

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.



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