Banana Cream Pie-in-a-Bowl

Banana Cream Pie-in-a-Bowl


1cup Gold Medal® all-purpose flour
¼cup packed brown sugar
½cup firm butter or margarine
½cup peanuts
1box (4-serving size) banana instant pudding and pie filling mix
2cups cold milk
3ripe medium bananas, sliced
1container (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.

Makes 6 servings
Special Touch
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.