Banana Cream Pie-in-a-Bowl

Banana Cream Pie-in-a-Bowl

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

Prep Time

15

Minutes

Total Time

5:30

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 18g,
    • Trans Fat 1/2g),
  • Cholesterol 45mg;
  • Sodium 430mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 4g,
    • Sugars 39g),
  • Protein 10g;
Percent Daily Value*:
    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.
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