| 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 |
| 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. |
| 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. |
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| 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:
590 ( 280); 31g ( 18g, 1/2g); 45mg; 430mg; 69g ( 4g, 39g); 10g 15%; 4%; 15%; 8% 1 ; 3 1/2 ; 0 ; 1 ; 4 1/2 4 1/2