Ingredients
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
Preparation
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.
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.
