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Banana Cream Pie-in-a-Bowl

Banana Cream Pie-in-a-Bowl

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

(2 comments)
  • Prep Time 15 min
  • Total Time 5 hr 30 min
  • Servings 6
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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

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
18g,
18%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
430mg
430%;
Total Carbohydrate
69g
69%
(Dietary Fiber
4g
4%
  Sugars
39g
39%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

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

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

Comments (2)

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