Banana Pudding Crunch recipe
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
Direction:
Stir sour cream, pudding mixes and milk in a big bowl for two
minutes. Allow to sit until the mixture becomes thick, about two
minutes. Fold bananas into the mixture. Transfer mixture to a 1-
1/2-quart bowl. Chill while covered until ready to serve.
To make the topping, mix together egg, pecans and sugar. Spread
out mixture into a greased 15x10x1-inch baking pan. Bake at 350
degrees until crunchy and brown in color, about 20 minutes.
Allow to cool.
Loosen pecan mixture from the pan ’ s sides with a spatula; break
the bar into small bits. Scatter onto the pudding immediately prior
to serving.
Nutrition Information:
Calories: 349 calories
Sodium: 216mg sodium
Fiber: 2g fiber)
Total Carbohydrate: 49g carbohydrate (43g sugars
Cholesterol: 45mg cholesterol
Protein: 5g protein.
Total Fat: 16g fat (4g saturated fat)
