Ingredients for Banana Pudding Crunch
- 2 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup sour cream
- 3 ripe bananas, sliced
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans
- 1 large egg
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How to Make Banana Pudding Crunch
- In a large bowl, combine 2 cups milk, 1 (3.4 ounce) package instant vanilla pudding mix, and 1 cup sour cream.
- Whisk until the mixture is smooth and thickened, about 1 minute.
- Gently fold in 3 ripe bananas, sliced.
- Pour the pudding mixture into a 1 1/2-quart serving dish.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- For the crunchy topping: In a medium bowl, combine 1/2 cup granulated sugar, 1/2 cup chopped pecans, and 1 large egg.
- Spread the pecan mixture evenly into a greased 15x10x1-inch baking pan.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and crunchy.
- Let the pecan topping cool completely in the pan.
- Once cooled, use a spatula to loosen the pecan mixture from the pan and break it into small pieces.
- Just before serving, sprinkle the crunchy pecan topping generously over the chilled banana pudding.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
274g
Fat
29g
Carbs
26g
