Banana Pudding Crunch

Servings: 6 to 8 servings. 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-inch x 10-inch x 1-inch baking pan. Bake at 350F 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.