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Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie!

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( 134 Ratings)

134 Ratings

5 Stars 67%

4 Stars 22%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 15 min
Total Time 5 hr 30 min
Servings 6

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

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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 18g, 18% Trans Fat 1/2g 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 430mg; 430%;
Total Carbohydrate: 69g; 69%
(Dietary Fiber 4g 4% Sugars 39g 39% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 8%;

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.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 6/8/2013 5:48:16 PM REPORT ABUSE imsomr said:

Rating:

Excellent. I served mine in a 1 quart casserole dish. Wish I would have used a pastry blender...I just cut the butter really small instead. My hubby and I loved this, but the kids thought it was too gooey. The leftovers the next day stayed fresh and tasted great!

This reply was: Helpful Inspiring

Posted 9/15/2012 12:18:16 PM REPORT ABUSE cdmaples said:

Rating:

This was very good but I am a banana lover so I put double the bananas and next time I will put strawberries in it too. I will also next time, cut some of the brown sugar. It was just on the edge of being too sweet with the pudding and cool whip too so I don't think the cookie part needs to be as sweet.

This reply was: Helpful Inspiring

Posted 5/24/2012 9:59:09 PM REPORT ABUSE clippedangel said:

Rating:

I first fixed this just as the recipe states. Because my husband is a diabetic, the next time I fixed it using sugar-free banana pudding and Cool Whip Free. IT IS JUST AS DELICIOUS. My kids and grandkids love it, too. Very refreshing. I also used walnuts instead of peanuts the second time. It is a pretty dish as well as being very tasty!! Love it!!

This reply was: Helpful Inspiring