he sides) before tipping the cake onto a plate. Yields 4
he sides) before tipping the cake onto a plate. Yields 4
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
rease 2 9-inch round cake pans with softened butter.
and spray 2 round 9\" cake pans with non-stick pan
br>Sprinkle lemon juice over banana slices and stir to coat
revent leakage).
Make the banana cake: Sift together the flour,
Cut bananas into thick slices about 1/4-inch each. Evenly cover the bottom and lower edges of the pie crust with banana slices. Beat together milk and pudding mix for 1 to 2 minutes. Gently pour pudding over the banana layer and refrigerate.
Allow 1 hour to set.
Pour milk in large bowl. Add the pudding mixes and beat with mixer about 2 minutes. Gently fold into pudding 2 or 3 large dollops of Cool Whip. Layer cookies, bananas and pudding twice. Top with cookies. Refrigerate.
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
ut of pudding mix and banana slices. You may use more
Prepare pudding with milk. Slice one banana into the bottom of the crust. Slice other banana into the prepared pudding. Pour pudding into the crust. Chill and enjoy.
arrots\". Have fun with this cake; it's very versatile and
Mix pudding mix and milk until thickened.
Line bottom of medium baking dish with vanilla wafers.
Spread a layer of pudding mix over wafers.
Slice a layer of bananas over mix.
Layer another layer of wafers and top with pudding and bananas, top with cool whip.
Cover and refrigerate until ready to serve.
Pour 4 cups cold skim milk into a medium bowl.\t Add 2 pkg. pudding mix.
Beat at lowest speed for two minutes.
Combine cool whip and beat for about half a minute.
Pour 1/3 mixture into a round casserole dish.
Layer with banana.
Top with vanilla wafers.
Continue to make three layers.
Refrigerate overnight. Serves 8.
econds on mine. Let the cake sit for three or so
Make pie mix as directed.
Mix in banana and drained pineapple.
Mix in 3 tablespoons of Cool Whip.
Pour mixture in cooled pie shell.
Top with rest of Cool Whip.
Chill in fridge for 1 hour.
Enjoy.
Tear cake into small pieces and put into a 13 x 9-inch glass dish. Mix Jell-O and boiling water together. Stir until Jell-O is dissolved. Add 7-Up and stir well. Pour on cake. Put in the refrigerator until set. Layer sliced strawberries on cake, as many as you like. Just before serving, spread with lite or sugar-free Cool Whip.
Mix pudding with skim milk.
Add sour cream and Cool Whip. Layer with vanilla wafers and banana slices.