Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie! ...MORE + LESS -

1 cup (250 mL) Pillsbury All-Purpose Flour

1/4 cup (50 mL) packed brown sugar

1/2 cup (125 mL) firm butter or margarine

1/2 cup (125 mL) peanuts

1 box (4-serving size) banana instant pudding and pie filling mix

2 cups (500 mL) cold milk

3 ripe medium bananas, sliced

3 cups (750 mL) frozen whipped topping, thawed

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1

Heat oven to 400°F (200°C). 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 (23 cm) 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 (500 mL) milk. In 2-quart (2 L) 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.

Special Touch: Layer the Cookie Crunch, pudding, bananas and whipped topping in parfait glasses for a festive touch.
Substitution: Use sliced almonds for the peanuts for a dessert that’s ever so slightly fancier.