Banana Pudding Crunch

Banana Pudding Crunch

Servings: 6 to 8 servings

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
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 3500F 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.

From: Joanie Ward
JS Keane
--
http://www.dineseek.com/
Search over 2,000 recipes.

Source:

rec.food.cooking, rec.food.recipe