Love banana cream pie? Then you'll love this bowl version; it's easier than pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 590, Carbohydrate 69 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 39 g, TransFat 1/2 g
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