Banana Boston Cream Dessert

Banana Boston Cream Dessert
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  1. Pudding
  2. 1 package (4-serving size) vanilla instant pudding and pie filling mix
  3. 1 1/4 cups milk
  4. 1 cup frozen (thawed) whipped topping
  5. Dessert
  6. 1 1/2 cups Original Bisquick® mix
  7. 1/2 cup sugar
  8. 1/3 cup milk
  9. 2 tablespoons unsweetened baking cocoa
  10. 2 tablespoons butter or margarine, melted
  11. 1/2 teaspoon vanilla
  12. 2 eggs
  13. Topping
  14. 2 medium bananas
  15. 1/4 cup chocolate or fudge topping
  1. 1In 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. 2Heat 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. 3Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
  4. 4Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.