Recipe by Justin Sutherland
Photos by Asha Belk

These puddings, served individually in glasses or jars, are a champion choice for the kind of gathering you know is going to last into the wee hours.

They are so easy to make and store, chilled, ahead of time, and to simply unwrap and set out on the table with a pile of spoons and paper napkins.

Serves 8–10

Instructions:

1. Combine the pudding mix and milk in a mixing bowl and whisk until smooth. With an electric mixer in a separate bowl, beat the cream cheese with the peanut butter until smooth, then fold in the Cool Whip. In a third bowl, beat the heavy cream, powdered sugar, and vanilla until the cream forms soft peaks.
2. Set six rocks glasses, lowball glasses, or mason jars on a countertop. Use one-third of the vanilla wafers to line the bottoms of the glasses or jars. Top with half of the peanut butter and cream cheese mixture, then half of the banana slices, followed by half of the vanilla pudding. Repeat the layers one more time, then top with whipped topping. Sprinkle the remaining vanilla wafers over the tops. Store in your refrigerator until ready to serve.