Banana Cream Pie-in-a-Bowl
|1||cup Gold Medal® all-purpose flour|
|¼||cup packed brown sugar|
|½||cup firm butter or margarine|
|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|
DirectionsHeat 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
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.