Banana Cream Pie

Banana Cream Pie

Prep Time: 15 minutes. Start to Finish: 5 hours 30 minutes. Serves 6

Ingredients:

Cookie Crunch:

1 cup all-purpose flour

¼ cup packed brown sugar

½ cup cold butter or margarine

½ cup crushed peanuts

Filling and topping:

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 (3 cups)

Directions:

Heat oven to 400 in large bowl, mix flour and brown sugar
Cut in butter, using pastry blender (or by pulling 2 table knives, through ingredients in opposite directions), until mixture is crumbly, and stir in peanut
Press mixture evenly on bottom of ungreased 9-inch square pan; Bake about 15 minutes or until lightly brown; than stir to break up; Cool completely, about 1 hour (to cool quickly place in larger pan in freezer)
In a large bowl, make pudding mix as directed on package, using 2 cups milk
In 2-quart serving bowl, layer half of the cookie crunch, pudding, bananas and whipped topping, repeat layers, or place in single layer in 8x8 baking dish
Cover and refrigerate for at least 4 hours, top with additional peanuts if wanted, store covered in refrigerator