May 2005

Current Cooking

Pecan Crunch Dessert

1/2 cup sugar

1 cup finely chopped pecans

1 egg, beaten

1 3-1/2 ounce package instant vanilla pudding mix

1 cup sour cream

1 cup milk

1 8-ounce carton whipped topping

4 bananas, sliced

Combine sugar, pecans and egg.  Spread onto a cookie sheet lined with foil and greased.  Bake at 350 degrees for 15 minutes or until brown.  Cool and crumble.  Mix pudding mix, sour cream and milk.

Fold in whipped topping.  Place half of pecan mixture in bottom of a 9 X 13-inch baking dish, then place sliced bananas.  Pour pudding mixture over bananas and top with remaining pecan crunch mixture.  Cover and refrigerate until ready to serve.  Serves 8 to 10.

-Submitted by Helen Whitehead, Athens, who receives a $25 credit on her WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Handy Tip

When running your central air conditioner, leave the fan setting in the "AUTO" position.  This gives much better humidity control and saves as much as $20 a month on your electricity bill.

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