Banana Cream Pie In A Bowl

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

• 1Heat 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.
• 2In 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.