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Banana Cream Pie in a Bowl


Cookie Crunch

  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup firm butter or margarine
  • 1/2 cup peanuts


  • 1 small 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
  • Peanuts, if desired


  1. Cookie Crunch: Heat oven to 400 degrees F.
  2. Mix flour and brown sugar in large bowl.
  3. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly.
  4. Stir in peanuts.
  5. Press evenly on bottom of ungreased 9-inch square pan.
  6. Bake for about 15 minutes or until light brown.
  7. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)
  8. Pie: Make pudding mix in large bowl as directed on package, using 2 cups milk.
  9. Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers.
  10. Cover and refrigerate at least 4 hours.
  11. Top with peanuts.
  12. Store covered in refrigerator.

1 serving: Calories: 575 (Cal. from fat: 280), Fat: 31g (Saturated: 13g), Cholesterol: 45mg, Sodium: 310mg, Carbohydrate: 68g, Protein: 10g

Source: Gold Medal Flour Desserts for Spring

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