Banana Cream Pie-in-a-Bowl
By á-17891
Ingredients
- 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
Details
Adapted from bettycrocker.com
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.
Makes 6 servings
Special Touch
Layer the Cookie Crunch, pudding, bananas and whipped topping in parfait glasses for a festive touch.
Substitution
Use sliced almonds for the peanuts for a dessert that’s ever so slightly fancier.
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