Our Banilla yogurt gives this pudding a taste that could make a person wonder why she ever made instant pudding from a box. Top it with whipped cream and grated nutmeg, and you’ve got perfect, made-from-scratch comfort food. Butterscotch Banilla Pudding Go to recipes By Stonyfield Vegetarian Desserts American Gluten FreeOur Banilla yogurt gives this pudding a taste that could make a person wonder why she ever made instant pudding from a box. Top it with whipped cream and grated nutmeg, and you've got perfect, made-from-scratch comfort food. Ready In: 2 hours 15 minutes Level: Medium Prep: 5 minutes Cook: 15 minutes Yields: 4 Servings Print RecipeIngredients8 tsp arrowroot1/2 c brown sugar1 1/2 c Stonyfield Organic Whole Milk2 Tbsp unsalted butter (cut into pieces)1 tsp vanilla1 c Stonyfield Organic Smooth & Creamy Whole Milk Banilla 2 bananas (sliced)2 strawberries (sliced, for garnish)directionsStep 1In a small bowl, combine arrowroot with equal amounts of cold water to make a thick paste. Whisk together brown sugar, salt, arrowroot and milk in a heavy saucepan over medium heat. Bring to a simmer (avoid boiling as it will thin arrowroot) and whisk constantly for 30 seconds. Remove from heat and whisk in butter and vanilla. Continue to whisk for another minute, then whisk in yogurt.Step 2Divide pudding mixture evenly between 4 serving bowls. Let cool to room temperature, cover and refrigerate for 2 hours before serving. A great recipe to make a day in advance. Garnish each serving with 1/2 banana slices and strawberries.