Banana Cream Pie-in-a-Bowl

By carvalhohm

Ingredients

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

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400°. 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 about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.

2 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.

Expert Tips:

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.

1 Serving: Calories 590