Recipe: Banana Cream Pie in a Bowl with Cookie Crunch

BANANA CREAM PIE IN A BOWL
"Love banana cream pie? Then you'll love this bowl version; it's easier than pie!"

Cookie Crunch (recipe follows)
1 (4-serving size) package banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed (3 cups)
Peanuts (optional, for topping)*

Bake and cool 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.

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 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 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.)

*Use sliced almonds for the peanuts for a dessert that's ever so slightly fancier.

Source: Betty Crocker