Recipe Ingredients/Directions:
Cookie Crunch (recipe follows)
1 small box banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed
Peanuts, if desired

Bake Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk.

Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours.

Top with peanuts. Store covered in refrigerator.

Makes 6 servings.

Cookie Crunch
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts
 
Heat oven to 400 degrees F.

Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, 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. (To cool quickly, place in larger pan in freezer.)