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Tuesday, May 15, 2012

Tasty Tuesday



Banana Cream Pie in a bowl
INGRIDENTS
 
1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2  cup firm butter or margarine
1/2 cup peanuts
1 box (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 oz) frozen whipped topping, thawed

  • 1 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.
  • 2 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.

Thank you Betty Crocker for sharing this updated version of banana cream pie!! This dish has been a favorite dish of mine since i was small so i thought yall might like et too!!!  ENJOY!!!!




  • Banana Cream Pie-in-a-Bowl

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