Banana Cream with Cookie Crunch
Source of Recipe
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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
Bake and cool 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.
Cookie Crunch
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts
Heat oven to 400 degrees. 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. Makes 6 servings
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