Butterscotch Icebox Squares - cooking recipe

Ingredients

1 pkg. angel food cake (17 to 22 oz.)
2 pkg. (4 oz. each) butterscotch pudding
2 1/3 c. milk
1 tall can evaporated milk
2 bananas, sliced

Preparation

Cut cake into 1-inch cubes; place in large bowl.
Combine butterscotch pudding, milk and evaporated milk in large saucepan. Cook, following label directions for pudding.
Fold hot pudding into cake until all pieces are evenly coated.
Spoon half the pudding mixture into a pan, 13 x 9 x 2-inch.
Add sliced bananas in a single layer.
Top with remaining pudding mixture, spreading evenly.
Place a layer of waxed paper directly on pudding.
Chill at least 3 hours.
To serve, peel off waxed paper.
Cut dessert into squares.
Whipped cream is optional.