• Cooking Time: 15
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup firm butter or margarine
• 1/2 cup peanuts
• 1 box (4-serving size) banana instant pudding and pie filling mix
• 2 cups cold milk
• 3 ripe medium bananas, sliced
• 1 container (8 oz.) frozen whipped topping, thawed (3 cups)
• Additional peanuts, if desired

1. Heat oven to 400 degrees F.
2. In large bowl, mix flour and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in 1/2 cup peanuts. Press evenly on bottom of ungreased 9-inch square pan.
3. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)
4. In large bowl, make pudding mix as directed on box using 2 cups milk.
5. In 2-quart serving bowl, layer half of peanut mixture, pudding, bananas and whipped topping; repeat. Cover and refrigerate at least 4 hours. Top with additional peanuts. Store in refrigerator.
6. Variation: Use sliced almonds for the peanuts for a dessert that is slightly fancier.

Layer the cookie crunch, pudding, bananas and whipped topping in parfait glasses for a more elegant look. Source: Betty Crocker Cookies, Bars and Cakes