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Full Online Book HomeLearning KitchenDesserts - Nutty Banana Cream Pie-in-a-bowl
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Desserts - Nutty Banana Cream Pie-in-a-bowl Post by :carmomaria Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2458

Click below to download : Desserts - Nutty Banana Cream Pie-in-a-bowl (Format : PDF)

Desserts - Nutty Banana Cream Pie-in-a-bowl

Peanut Crunch:
1 cup Gold Medal all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup peanuts

Remaining ingredients:
1 package banana instant pudding mix (4-serving size)
2 cups cold milk
3 ripe medium bananas, sliced
1 container frozen whipped topping (3 cups), thawed

Preheat oven to 400°F.

Prepare Peanut crunch: Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture is crumbly. Stir in peanuts.

Press evenly on bottom of ungreased square pan, 9 x 9 x2-inches. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 30 minutes.

Prepare pudding mix as directed on package, using 2 cups milk. Layer half of the peanut crunch, pudding, bananas and whipped topping in 2-quart serving bowl (looks nice in a trifle bowl); repeat layers. Cover and refrigerate at least 4 hours. Store covered in refrigerator.

Makes 8 servings

Source: Betty Crocker's Easy Summer Potlucks - June 2002
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Desserts - Peanut Butter Cup Dessert Desserts - Peanut Butter Cup Dessert

Desserts - Peanut Butter Cup Dessert
1-3/4 cup peanut butter creme filled sandwich cookies (about 12-14), finely chopped 3 Tbl. butter or margarine, melted 10 pkgs. (6 oz each) peanut butter cup candy, chopped, divided 1/4 cup peanut butter 1-1/2 cup cold milk 2 pkgs. (3.4 oz each) butterscotch instant pudding and pie filling 1 container (8 oz) frozen whipped topping, thawed, divided Velvety Chocolate Sauce, optional Finely chop cookies, combine with butter in a 1-Qt mixing bowl. Press crumb mixture onto bottom of Springform pan. Refrigerate while preparing filling. Coarsely chop 6 peanut butter candies. Cut remaining peanut butter cups into quarters; set aside for garnish.

Desserts - Lemon Meringue Dessert Desserts - Lemon Meringue Dessert

Desserts - Lemon Meringue Dessert
5 egg whites (save yolks) 1 tsp. white vinegar 1 c. sugar 1 (4 serving size) box lemon pudding and pie filling (not instant) 12 oz. Cool Whip, thawed Beat egg whites until partially thick; add vinegar. Add sugar gradually. Beat until stiff. Spread in greased 9x13 pan. Bake at 275° for 1 hour and 15 minutes. Let cool. Make pie filling according to directions, using all 5 egg yolks. Let cool. Spread half of cool whip over cooled meringue. Spread cooled lemon filling over Cool Whip. Top with remaining Cool Whip. Keep refrigerated. NOTE: When you take the meringue out