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Banana Boston Cream Dessert

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Banana Boston Cream Dessert
  • Prep 15 min
  • Total 2 hr 55 min
  • Servings 8
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Bisquick® mix and instant pudding make this showstopper of a dessert a piece of cake!
Updated May 16, 2016

Ingredients

Pudding

  • 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

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Caramel topping makes a great stand-in for (or addition to!) the chocolate or fudge topping.
  • tip 2
    To keep bananas from turning brown, dip them in lemon juice just after slicing.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
100
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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