Banana Boston Cream Dessert Recipe

Ingredients

1

package (4-serving size) vanilla instant pudding and pie filling mix

1 1/4

cups milk

1

cup Cool Whip frozen whipped topping, thawed

1 1/2

                        cups Original Bisquick™ mix

1/2

cup sugar

1/3

cup milk

2

tablespoons unsweetened baking cocoa

2

tablespoons butter or margarine, melted

1/2

teaspoon vanilla

2

eggs

2

medium bananas

1/4

cup chocolate or fudge topping

Preparation

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

Heat oven to 350°F. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.

Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.

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