Banana Boston Cream Dessert

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

Prep Time: 15 min
Total Time: 2 hours 55 min
Makes: 8 servings

(35 ratings)

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Pudding
1	package (4-serving size) vanilla instant pudding and pie filling mix
1 1/4	cups milk
1	cup frozen (thawed) whipped topping
Dessert
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
Topping
2	medium bananas
1/4	cup chocolate or fudge topping

1.	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.
2.	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.
3.	Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
4.	Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.
High Altitude (3500-6500 ft): No change.

Substitution

Caramel topping makes a great stand-in for (or addition to!) the chocolate or fudge topping.

Success

To keep bananas from turning brown, dip them in lemon juice just after slicing.

Nutrition Information:

1 Serving: Calories 335 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 610 mg; Total Carbohydrate 55 g (Dietary Fiber 2 g); Protein 6 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 12 %; Iron 6 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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