Banana Cream Pie In A Bowl Recipe

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Directions

Heat oven to 400 degrees 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 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)

Ingredients

Cookie Crunch (recipe follows)
1 small box banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas
sliced
1 (8 ounce) container frozen whipped topping
thawed
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 layers. 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