Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie!

Prep: 15 min | Total: 5 hr 30 min | Yield: 6 servings

Ingredients

• 1 cup Gold Medal® all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup firm butter
• 1/2 cup peanuts
• 1 (4 serving size) box banana instant pudding and pie filling mix
• 2 cups cold milk
• 3 ripe medium bananas, sliced
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

1. Heat oven to 400 degrees F.
2. In a medium bowl, mix flour and brown sugar.
3. Cut in butter, using pastry blender, until mixture is crumbly.
4. Stir in peanuts. Press evenly on bottom of ungreased 9 inch square pan.
5. Bake for about 15 minutes or until light brown. Stir to break up.
6. Cool completely, about 1 hour.
7. In a large bowl, make pudding mix as directed on box, using 2 cups milk.
8. In a 2 quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers.
9. Cover and refrigerate at least 4 hours.
10. Top with additional peanuts if desired.
11. Store in refrigerator.

Notes

Layer the Cookie Crunch, pudding, bananas and whipped topping in parfait glasses for a festive touch.

Use sliced almonds for the peanuts for a dessert that’s ever so slightly fancier.

Nutrition

Per serving: Calories 590 (Calories from Fat 280), Total Fat 31g (Saturated Fat 18g, Trans Fat 1/2g), Cholesterol 45mg Sodium 430mg Total Carbohydrate 69g (Dietary Fiber 4g Sugars 39g), Protein 10g

% Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 8%

Exchanges:1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat

Carbohydrate Choices:4 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens