Banana Turtle Torte Food

BANANA TURTLE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
• Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
• Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
• Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

BANANA TORTE

Steps:

• Combine crumbs with melted butter.
• Pat into bottom of large rectangular baking dish.
• Place in fridge.
• Let stand one hour.
• Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
• Spread on top of graham crust.
• Placed sliced bananas over the top of creamed mixture.
• Then spread cool whip over bananas.
• Place in fridge, let stand at least four hours before cutting into squares and serving.

BANANA TORTE

Steps:

• Line a jellyroll pan with wax paper.
• Bake chocolate cake as per box instructions.
• When cool, remove cake from pan.
• Cut cake in two, do not cut through wax paper.
• Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
• Put approximately a one inch layer of whipped cream on one half of cake.
• Slice bananas and place in whipped cream.
• Flip other half of cake on top of first layer.
• Apply whipped cream and bananas.
• Garnish with maraschino cherries if desired.
• Store in refrigerator.
• Best if refrigerated before serving.

CHOCOLATE-COVERED BANANA TURTLE TORTE

Steps:

• Line 8-inch round pan with plastic wrap; set aside. Beat cream cheese and ice cream topping in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon 3/4 cup cream cheese mixture into prepared pan; spread to within 1 inch of edge. Cover with 10 cookies, top sides down and overlapping cookies as necessary to form even layer. Repeat layers 4 times. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Spoon remaining COOL WHIP into medium microwaveable bowl; stir in semi-sweet chocolate. Microwave on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread over dessert.
• Slice banana. Use to garnish dessert along with the nuts.