Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie!
cup Gold Medal™ all-purpose flour
cup packed brown sugar
cup firm butter or margarine
box (4-serving size) banana instant pudding and pie filling mix
cups cold milk
ripe medium bananas, sliced
container (8 oz) frozen whipped topping, thawed
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.