Home > Recipes > Banana Pudding Crunch

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.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Banana Pudding Crunch Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6-8 Servings
Prep: 15 min. Bake: 20 min. + cooling

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.

Nutrition 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.

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

More recipes like this...

more...

Menus, videos and more

This sweet treat originates from South America, and is perfect for a sweet tooth. Try this recipe for…

VIDEO: Banana Pudding

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Banana Pudding Crunch (0)