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Print this Recipe    Banana Pudding 10

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 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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