Banana Boston Cream Dessert

 

1

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

1 1/4

cups milk

1

cup frozen (thawed) whipped topping

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

• 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.