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Banana Boston Cream Dessert

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Description Edit

Bisquick mix and instant pudding make this showstopper of a dessert a piece of cake!

Ingredients Edit

Pudding Topping Edit

  • 1 package (4-serving size) vanilla instant pudding and pie filling mix
  • 1¼ cups milk
  • 1 cup frozen (thawed) whipped topping

Directions Edit

Pudding Topping Edit

  1. Beat pudding mix (dry) and milk in medium bowl with wire whisk or electric mixer on low speed about 2 minutes or until well blended.
  2. Fold in whipped topping.
  3. Cover and refrigerate 1 hour.

Assembly Edit

  1. Heat oven to 350°F.
  2. Grease and flour round pan, 9x1½ inches.
  3. Beat remaining ingredients except bananas and chocolate topping on low speed 30 seconds, scraping bowl constantly.
  4. Beat on medium speed 4 minutes, scraping bowl occasionally.
  5. Pour into pan.
  6. Bake about 30 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pan.
  8. Cool completely, about 1 hour.
  9. Serve cake topped with pudding and bananas.
  10. Drizzle with chocolate topping.
  11. Cover and refrigerate any remaining dessert.

Notes Edit

  • High Altitude (3500-6500 ft). No changes.
  • Substitution: Caramel topping makes a great stand-in for (or addition to!) the chocolate or fudge topping.

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