Banana Cream Pie-in-a-Bowl

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


6 servings


1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts
1 (4-serving size) box banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed


Preheat oven to 400°F (204°C). 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.

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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 15 minutes
Cool Time: 1 hour
Chill Time 4 hours

Additional Information

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.


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 590 (Calories from Fat 280), Total Fat 31 g (Saturated Fat 18 g, Trans Fat 1/2 g), Cholesterol 45 mg; Sodium 430 mg; Total Carbohydrate 69 g (Dietary Fiber 4 g, Sugars 39 g), Protein 10 g; Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 1 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choices: 4 1/2

Recipe Courtesy Of

Betty Crocker

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