Banana Cream Pie... in a bowl, anyone?
- 1 cup Gold Medal® all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup firm butter or margarine
- 1/2 cup peanuts
- 1 box (4-serving size) banana instant pudding and pie filling mix
- 2 cups cold milk
- 3 ripe medium bananas, sliced
- 1 container (8 oz) frozen whipped topping, thawed
STEP 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.
STEP 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.
Note from Honey:
While there are a few steps you need to take before getting this awesome dessert in your tummy - I think that it is definitely worth it. Banana cream pie is one of those desserts where you know you want it... but you are particular with who makes it. I don't know about you - but when I eat someone's banana cream pie - I know whether I will ever eat it again just by the first bite. This way - it is easy but allows me to have a little more room to experiment and make it to my taste. If you do use this recipe - let me know, I would love to know how it came out.
Photo Credit and Recipe go to: Bettycrocker.com