Banana Pudding Crunch
Ingredients
- 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
Instructions
Servings: 6 to 8 servings. 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 quart serving bowl. Cover and refrigerate. For topping, combine sugar, pecans and egg; spoon onto a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350F 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.
