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.
Recommended: Our Best-Ever Chocolate Cakes
VERIFIED BY Taste of Home Test Kitchen
- 2 cups cold 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 egg, beaten
- In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas. Pour into a 1-1/2-qt. serving bowl. Cover and refrigerate.
- For topping, combine sugar, pecans and egg; spoon onto 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 a 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
Reviews forBanana Pudding Crunch
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review