Banana Boston Cream Dessert Food

BANANA BOSTON CREAM DESSERT

Steps:

• In 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.
• Heat 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.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
• Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.

BANANA CREAM DESSERT

Steps:

• In a bowl, beat cream until soft peaks form. Add vanilla and continue beating just until stiff peaks form. Fold in 3/4 cup peanut brittle and the bananas. Spoon into individual dessert dishes. , Chill for 1 hour. Sprinkle with remaining peanut brittle and top each with a cherry.

BOSTON BANANA CREAM PIE

Steps:

• Grease bottom of a 9" round pan.
• Line with wax paper and grease again.
• Blend all cake ingredients till moist; beat 2 minutes on medium.
• Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
• Cool 5 minutes, then invert on wire rack.
• Remove wax paper carefully and cool completely.
• With a long thin knife, split cake in half to get 2 thin layers.
• Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
• Slowly stir in the milk.
• Cook on medium; stirring constantly.
• Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
• Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Cool, stirring occasionally.
• Spread half the filling on bottom layer.
• Arrange the banana slices on filling, then cover bananas with remaining filling.
• Top with 2nd layer, cut side down.
• For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
• Stir in sugar, vanilla, salt and milk for spreading consistency.
• Spread on top of cake, letting some drizzle down sides.
• Refrigerate.

BOSTON CREAM DESSERT

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
• Spread half the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
• Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.