Banana Pudding Crunch

Banana Pudding Crunch


  • 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


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.

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