Cookie Crunch (See Below)
1 package (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
Peanuts, if desired

1 . Bake and cool Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk.
2 . Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours. Top with peanuts. Store covered in refrigerator.

Cookie Crunch:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts

1 . Heat oven to 400ºF. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased square pan, 9×9x2 inches. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. (To cool quickly, place in larger pan in freezer.)