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Banana Boston Cream Dessert

  • 8servings
  • 175minutes
  • 335calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (4-serving size) vanilla instant pudding and pie filling mix

  2. 1 1/4 cups milk

  3. 1 cup frozen (thawed) whipped topping

  4. 1 1/2 cups Original Bisquick® mix

  5. 1/2 cup sugar

  6. 1/3 cup milk

  7. 2 tablespoons unsweetened baking cocoa

  8. 2 tablespoons butter or margarine, melted

  9. 1/2 teaspoon vanilla

  10. 2 eggs

  11. 2 medium bananas

  12. 1/4 cup chocolate or fudge topping

Instructions Jump to Ingredients ↑

  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.

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