Banana Cream Pie In A Bowl Recipe
Ingredients:
- 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
Directions:
- 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.)