Banana Cream Pie in a Bowl

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Banana Cream Pie in a Bowl
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  1. 1 cup Gold Medal® all-purpose flour
  2. 1/4 cup packed brown sugar
  3. 1/2 cup firm butter or margarine
  4. 1/2 cup peanuts
  5. 1 box (4-serving size) banana instant pudding and pie filling mix
  6. 2 cups cold milk
  7. 3 ripe medium bananas, sliced
  8. 1 container (8 oz) frozen whipped topping, thawed
  1. Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, 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, about 1 hour.
  2. In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator
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