Banana Cream Pie Poke Cake Food

BANANA CREAM PIE POKE CAKE

Steps:

• 1. Combine Nilla wafer crumbs and melted butter thoroughly.
• 2. Press into 13x9 buttered baking dish.
• 3. Bake in a preheated 375° oven for 5 to 7 minutes or until edges begin turning a golden brown. Cool
• 4. Prepare cake mix according to directions.
• 5. Pour cake batter into baking dish; over crust. Spread evenly.
• 6. Bake in preheated oven at 350° for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
• 7. Meanwhile prepare pudding by whisking together milk and the two boxes of pudding mix. Set aside.
• 8. In a large bowl, beat heavy whipping cream, sugar and vanilla until stuff peaks form (add banana extract for more banana flavor if vanilla pudding is used.)
• 9. Using the end of a wooden spoon, poke holes all over cake. Spread pudding over the top of the cake.
• 10. Top with a layer of sliced bananas. (I dip my banana slices in pineapple juice to slow down or prevent bananas turning brown- this is optional)
• 11. Spread frosting on top of bananas; if you want to pipe frosting on for a decorative look, reserve 1/2 cup of frosting.
• 12. Crush 4 regular or 12 Mini Nilla wafers. Sprinkle on top of frosting.
• 13. Decorate with piped frosting you reserved and the additional Nilla wafers. If you have more bananas on hand, you could add additional sliced bananas as an added touch to the top.
• 14. Keep refrigerated

BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

BANANA PUDDING POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
• Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
• Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• Have baked 9-inch pie shell ready.
• In a large saucepan, scald the milk.
• In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook for two minutes longer.
• In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
• Cook for one minute longer, stirring constantly.
• Remove from heat and blend in the butter and vanilla.
• Let sit until lukewarm.
• When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
• If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.