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Banana Pudding Crunch Recipe

Field editor Joanie Ward of Brownsburg, Indiana gives a twist to a traditional comfort food by adding a crunchy meringue-nut topping. It's a dressed-up dessert that's so easy to prepare.

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Banana Pudding Crunch Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 6-8 Servings

15 20 35

Ingredients

2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sour cream
2 medium firm bananas, sliced
1 cup sugar
1 cup chopped pecans
1 eggs, lightly beaten

Directions

In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving.
For topping, combine the sugar, pecans and egg. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool.
Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 349 calories, 16 g fat (4 g saturated fat), 45 mg cholesterol, 216 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Banana Pudding Crunch in Taste of Home February/March 2001, p65

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Banana Pudding Crunch

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(1-1) of 1 reviews

Reviewed on Apr. 10, 2013 by argyllca

Deliciously amazing! This recipe can't get any yummier or easy to make! Cold vanilla pudding, fresh firm bananas-yum!- and the nut crunch topping puts it over the edge. Perfect for a light summer dessert. My kids love it as well.