Banana Cream Pie-in-a-bowl

This one's for you Marianne

Cookie Crunch(below)
1 Package (4 serving size) banana instant pudding
2 cups cold milk
3 ripe medium bananas, sliced
1 container(8oz) cool whip
Peanuts, if desired

1. Bake 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 flour
1/4 cup packed brown sugar
1/2 cup firm butter
1/2 cup peanuts, chopped

Heat oven to 400. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knife, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased square pan, 9X9X2 inches. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)