This is a very nice recipe-made from items in my pantry..I wanted to make something special for Father's Day Dessert.....The next time I think I will try strawberry jam instead of the peanut butter...just because it will be pretty.
My kitchen torch was nowhere to be found so I could not torch the top..I'll have to check around for it..LOL
You could also use a box of graham crackers instead of the cookies.....and nuts instead of the chocolate chips...
1Line the bottom of a 9x13-inch baking pan with cookies, breaking them to fit if necessary.
2In a medium bowl combine the pudding and milk; stir until well mixed. Fold in thawed whipped topping,stir to blend. Set aside.
3Combine the cream cheese and sugar, beating or whisking until smooth. Add peanut butter to the cheese mixture, whisk until blended. Set aside.
4Spread the banana pudding mixture evenly over the cookies in the prepared pan. Add another layer of cookies over the pudding.
5Spread the peanut butter mixture over the cookies carefully. Add a bit of water to the peanut butter/cheese mixture if needed to make it spreadable ,but not soupy.
6Sprinkle chocolate chips on top of the peanut butter layer.
7Place the marshmallow fluff in a microwave safe bowl and heat about 25 seconds, or until spreadable. Spread over chocolate chip layer.
8Using a kitchen torch, toast the layer of marshmallow fluff until golden.(if not serving immediately, keep in the refrigerator and torch the each individual serving.. Leftovers should be stored in the fridge for up to 4 days. Enjoy.
Note: Sometimes I use jam in place of the peanut butter.