Tuesday, April 24, 2012

One Bowl Banana Cream Cake

35 vanilla wafers
1/4 cup Baker's Angel Flake Coconut, toasted
2 T melted butter
2 pkg 5.1 oz Jello-o vanilla instant pudding
2 c cold milk
1 tub whipped topping, thawed
2 large bananas sliced
1/2 square Baker's semi sweet chocolate, shaved into curls

Crush 21 wafers, mix with coconut and butter. Press crumb mixture onto bottom of waxed paper lined 9 inch springform pan. Stand remaining wafers vertically around the edge of pan.

Beat the pudding mixes and milk in a large bowl with a whisk for 2 minutes. Stir in 2 cups of whipped topping. Spread half the pudding mixture over crust, cover with layers of bananas and remaining pudding mixture. Top with remaining whipped topping. Refrigerate at least 3 hours. Top with chocolate curls before serving.

Serves 14

Once I try this recipe, I will update posting with photos and a rating.

No comments:

Post a Comment