Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie!
1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts
1 box (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 oz) frozen whipped topping, thawed
Heat oven to 400 degrees F.
In medium bowl, mix flour and brown sugar.
Cut in butter, using pastry blender, until mixture is crumbly.
Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan.
Bake for about 15 minutes or until light brown. Stir to break up.
Cool completely, about 1 hour.
In large bowl, make pudding mix as directed on box, using 2 cups milk.
In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers.
Cover and refrigerate at least 4 hours.
Top with additional peanuts if desired.
Store in refrigerator.
Prep Time 15 Min
Total Time 5 Hr 30 Min
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 Information: 1 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 A15%; Vitamin C4%; Calcium15%; Iron8%
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.
Recipe and photograph courtesy of Betty Crocker.