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    Banana Cream Pie-in-a-Bowl


    Source of Recipe


    Gold Medal Desserts For Spring
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    BANANA CREAM PIE-IN-A-BOWL

    We think Pie-in-a-Bowl may just become your favorite family dessert!

    Cookie Crunch (recipe follows)
    1 package (4-serving size) banana instant pudding and pie filling mix
    2 cups cold milk
    3 ripe medium bananas, sliced
    1 container (8 ounces) frozen whipped topping, thawed (3 cups)
    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. 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°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 square pan, 9 x 9 x 2 inches. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)

    1 Serving: Calories: 575 (Cal. from fat: 280), Fat: 31g (Saturated: 13g), Cholesterol: 45mg, Sodium: 310mg, Carbohydrate: 68g, Protein: 10g.

    [Gold Medal, Desserts for Spring]
 

 

 

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