Banana Pudding Crunch - cooking recipe

Ingredients

2 cups cold milk
2 (3 1/2 ounce) packages vanilla instant pudding mix
1/2 cup sour cream
2 medium firm bananas, sliced
1 cup sugar
1 cup chopped pecans
1 egg, beaten

Preparation

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-in.x10-in.x1-in. baking pan.
Bake at 350 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.