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Banana Cream Pie-in-a-Bowl

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  • Prep 15 min
  • Total 5 hr 30 min
  • Servings 6
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Love banana cream pie? Then you’ll love this bowl version; it’s easier than pie!
Created Dec 26, 2016
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Special Touch: Layer the Cookie Crunch, pudding, bananas and whipped topping in parfait glasses for a festive touch.
  • Tip 2
    Substitution: Use sliced almonds for the peanuts for a dessert that’s ever so slightly fancier.

Nutrition Information

590 Calories, 31g Total Fat, 10g Protein, 69g Total Carbs, 39g Sugars

Nutrition Facts

Serving Size: 6
Calories
590
Total Fat
31g
Saturated Fat
18g
Trans Fat
0.5g
Cholesterol
45mg
Sodium
430mg
Total Carbs
69g
Dietary Fiber
4g
Sugars
39g
Protein
10g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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