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Banana Cream Pie in a Bowl

Source of Recipe

bettycrocker.com


List of Ingredients

Cookie Crunch (below)
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




Cookie Crunch


1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts




Recipe

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


Cookie Crunch instructions:
Heat oven to 400ºF. 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, 9x9x2 inches. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. (To cool quickly, place in larger pan in freezer.)