Banana Pudding

By pkvst2

Ingredients

• 1 cup 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

Preparation

Step 1

Heat oven to 400°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 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.