Banana Pudding Crunch

1. 1

   In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving.

2. 2

   For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350u00b0 for 20 minutes or until browned and crunchy. Cool.

3. 3

   Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.