Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you'll love this bowl version;
it's easier than pie!

Prep: 15 min - Bake: 15 min - Cool: 1 hr - Chill: 4 hr

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


1. Bake and cool Cookie Crunch. Make pudding mix in large bowl
as directed on package, using 2 cups milk.

2. 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 Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts


Heat oven to 400F. 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

Special Touch: Layer the Cookie Crunch, pudding, bananas and
whipped topping in parfait glasses for a festive touch.

Nutritional Info Per 1 Serving:
Calories 495 (Calories from Fat 225); Fat 25g (Saturated 13g);
Cholesterol 45mg; Sodium 440mg; Potassium 500mg;
Carbohydrate 61g (Dietary Fiber 3g); Protein 9g

Diet Exchanges: Not Recommended

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.