a 9-inch springform cake pan with parchment paper.<
Cake Directions:
Mash bananas. Mix in order of ingredients listed.
Bake according to instructions on cake mix.
Topping Directions:
Mix whipped topping and pudding together, spread layer between the two cakes.
Use remaining to cover cake, decorate with vanilla wafers.
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Mix cake mix, water, eggs, and oil
arge bowl, stir together cake mix and pudding mix. Make a well
Preheat oven to 350F; grease a bundt pan and set aside.
In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
Cool for 15 minutes before removing from pan.
If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended.
Let stand 5 minutes.
Arrange half of the wafers on the bottom of a 13 x 9 inch pan.
Top with layers of half each of the banana slices, pudding and whipped topping.
Repeat starting with wafers and ending with whipped topping,.
Crumble the 2 remaining wafers over the top of the whipped topping.
Chill for 3 hours before serving.
Put
broken
up
angel
food cake pieces in large bowl. Put cut
up
bananas
and strawberries on top of cake pieces. When cool, pour banana pudding over all.
Stir gently.
Place in refrigerator
to chill well.
May be served with Cool Whip on top or as is.
br>To make the apple pudding cake, bring apples and 1/2
Beat cream cheese in a large bowl with an electric mixer until smooth. Add sweetened condensed milk, vanilla pudding mix, banana pudding mix, milk, and sour cream; beat until smooth. Fold whipped topping into pudding mixture. Chill in refrigerator for at least 2 hours before serving.
Mix banana pudding mix with milk. Layer oblong dish with wafers, then sliced bananas. Add layer of pudding; repeat until ending with pudding on top. Crumble a handful of wafers on top of pudding for decoration.
Add milk to banana pudding.
Mix, using mixer for 2 minutes. Fold in Eagle Brand milk and Cool Whip.
Layer vanilla wafers, bananas and pudding in large bowl.
Refrigerate.
Enjoy!
Mix together vanilla pudding and banana pudding.
Blend together cream cheese and Cool Whip.
Put half of Cool Whip in pudding mix.
Stir together and put remaining Cool Whip on top of pudding.
baking powder, salt, and instant banana pudding mix. Mix in 2 cups
Cream the shortening and the sugar together until light and fluffy.
Beat in the eggs one at a time.
Stir in the vanilla, baking powder and salt.
Add the instant banana pudding.
Mix in 2 cups of the flour add the remaining 1/2 cup only if needed.
Cover dough and chill for at least 2 hours or overnight.
Preheat oven to 375 degrees.
Grease baking sheets.
Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet.
Flatten balls and bake for about 8 minutes or until lightly golden browned.
To prepare Banana Snack Cake:.
Preheat oven to 350\
Layer as you would a banana pudding.
Chill.
Layer vanilla wafers and sliced bananas.
Prepare instant banana pudding according to instructions on package.
Pour over vanilla wafers and sliced bananas; chill.
Top with whipped topping when serving.
Mix all ingredients until they're blended and beat at medium speed with electric mixer for 2 minutes.
Pour into a well-greased and floured 10\" tube pan or bundt pan.
Bake at 350 degrees for 60-70 minutes.
Cool in pan at least 15 minutes.
Remove from pan; finish cooling on rack.
Sprinkle with confectioners sugar if desired.
***Cake can also be baked in a 13 x 9 pan for 50-55 minutes.
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
b>cake to cool completely; while it's cooling, slice the banana