#2357 - Triple Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/4 cup canola oil
1 cup water
3 eggs
3 very ripe bananas (peeled and mashed)
3 bananas (peeled and sliced)
Frosting: 1 - 3oz. box Jell-O INSTANT banana cream pudding; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1 cup cold milk

In a mixer add canola oil, water and eggs--beat. Add cake mix--beat for 2 minutes. Add mashed bananas--beat until mixed. then beat for 2 minutes on medium speed. Pour batter into greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add banana cream pudding mix, milk and powdered sugar--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Arrange sliced bananas all over the top of the cooled cake. Spread frosting mixture carefully over the top of the bananas. Refrigerate until cold.

#981 - Banana Cheesecake

(by Shirley McNevich)

Crust: 1 3/4 cups graham cracker crumbs; 1/4 cup white sugar; 1/2 cup butter (melted)
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 - 8oz. tub Cool Whip (thawed); 4 bananas (should be ripe but not brown); 1 3/4 cups cold milk; 1 - 3.5oz. box Jell-O banana cream INSTANT pudding mix

In a bowl add graham cracker crumbs, 1/4 cup white sugar and 1/2 cup melted butter--stir with a spoon. Remove 1/2 cup of the graham cracker mixture--set aside. Press the rest of the graham cracker mixture (NOT the reserved) on the bottom and up the sides of a greased 9" square cake pan. Bake the crust at 350 degrees for 7 minutes. Remove crust from oven and let it cool to room temperature. In a mixer add cream cheese and 1/2 cup white sugar--beat. Add 2 cups of Cool Whip--beat. Slice two of the bananas into coin shaped pieces and arrange them on the crust bottom. Pour half of the batter on top of the banana pieces. Slice the other two bananas into coin shaped pieces and layer them on top of the batter layer. Pour the rest of the batter on top of the banana layer. In a mixer add banana cream pudding mix and milk--beat. Add the rest of the Cool Whip--beat. Pour the pudding mixture on top of the last batter layer. Sprinkle the crumbs that you set aside on top of the whole cheesecake. Refrigerate overnight before cutting.

#945 - Banana Pudding

(by Shirley McNevich)

1 - 6oz. box Jell-O banana cream OR vanilla pudding/pie filling (NOT INSTANT)
3 egg yolks
3 3/4 cups milk
24 or so vanilla wafers
1 large ripe banana (sliced into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Slightly beat the egg yolks in a cup. In a saucepan over medium heat add pudding mix, beaten egg yolks, milk--cook and stir until it comes to a boil. Once boiling, remove from heat--place a piece of Saran wrap on top of the pudding (touching the pudding)--set aside to cool. Once cooled, remove the Saran wrap and stir the pudding well. Arrange a layer of vanilla wafers on the bottom of a 2 qt. dish. Make a layer of banana pieces on top of the vanilla wafer layer. Scoop half of the pudding mixture on top of the banana layer. Repeat three more layers (vanilla wafers, then bananas, then remaining pudding) on top of the pudding layer. Spread Cool Whip on top of the final pudding layer--refrigerate until very cold.