Banana Pudding Crunch Recipe

4.5 1 2
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Banana Pudding Crunch Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 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 large egg, 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 15x10x1-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.
Originally published as Banana Pudding Crunch in Taste of Home February/March 2001, p65

Nutritional Facts

1 cup: 349 calories, 16g fat (4g saturated fat), 45mg cholesterol, 216mg sodium, 49g carbohydrate (43g sugars, 2g fiber), 5g protein.

  • 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 large egg, lightly beaten
  1. 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.
  2. For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool.
  3. Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving. Yield: 6-8 servings.
Originally published as Banana Pudding Crunch in Taste of Home February/March 2001, p65

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argyllca User ID: 2792367 30820
Reviewed Apr. 10, 2013

"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."

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