Cookie crust ingredients:
2 cups biscuit mix
1/4 cup pecan pieces
2/3 cup pitted dates
2 egg whites
1 teaspoon vanilla
3 Tablespoons warm water
6 Tablespoons butter
2 small bananas, thinly sliced
3 cups 1% milk
2/3 cup smooth unsweetened peanut butter
6-serving package non-instant sugar-free vanilla pudding
2 Tablespoons finely chopped pecans (reserved)
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in 1/4 cup pecans. Set aside.
Use a food processor or blender to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
Press the moist dough to the edges of a 9" x 11" pan or into two 9" pie pans. The crust will be about 1/4 inch thick.
Bake 7-10 minutes at 350 degrees until light brown on top edges. Set aside.
Leave oven at 350 degrees.
Distribute banana slices on the baked cookie crust; set aside.
Warm peanut butter in microwave oven until "melted." Whisk peanut butter and vanilla pudding powder into milk. Heat on medium, stirring constantly, until at a full boil and smoothly blended.
Pour hot pudding mix evenly over banana slices, just covering the edges of the crust. Sprinkle on top 2 Tablespoons finely chopped pecans.
Bake at 350 degrees for 7-10 minutes. Allow at least 20 minutes to cool and set. Serve warm or at room temperature.
Makes 18 2" x 3" servings.