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    Banana Cream Pie-in-a-Bowl**


    Source of Recipe


    betty crocker

    Recipe Introduction


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

    Recipe Link: http://bettycrocker.com


    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.


 

 

 


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