FESTIVE CHOCO-BANANA TORTE
This black-bottom banana cream pie comes together in just 20 minutes. Give it some chill time in the fridge, then prepare to wow the crowd.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Arrange 24 wafers, flat-sides down, on bottom of parchment-lined 9-inch springform pan.
- Reserve 1/2 oz. chocolate. Microwave remaining chocolate, 1 cup marshmallows and 1/2 cup milk in microwaveable bowl on HIGH 2 min.; stir until smooth. Pour over wafers in pan.
- Stand remaining wafers, rounded-sides out, around edge of pan, pressing slightly into chocolate to secure; top with bananas.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping and remaining marshmallows; spread over bananas. Refrigerate several hours or until chilled.
- Run knife under warm running water; use to loosen dessert from rim of pan. Remove rim. Cut reserved chocolate piece into shavings. Top torte with remaining whipped topping, chocolate shavings and strawberry.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FESTIVE CHOCOLATE TORTE
A chocolate sheet cake is cut into 3 pieces, then layered and frosted with whipped topping and crowned with cherry pie filling for an impressive dessert.
Provided by My Food and Family
Categories Pie
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, chocolate and vanilla; beat until well blended. Add combined flour, baking powder and salt alternately with milk, mixing well after each addition. Pour into greased wax paper-lined 15x10x1-inch baking pan.
- Bake 25 min. or until toothpick inserted in center comes out clean. Run knife or metal spatula around pan to loosen sides; invert onto wire rack. Carefully remove wax paper; cool completely. Cut cake crosswise into 3 (10x5-inch) rectangles.
- Frost 2 of the cake layers with half of the whipped topping; stack on serving plate. Top with remaining cake layer. Spread top of cake with pie filling. Frost sides of cake with remaining whipped topping. Store in refrigerator.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BANANA TORTE
Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it.
Provided by Minxkat1
Categories Dessert
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
Categories Milk/Cream Food Processor Chocolate Fruit Dessert Bake Freeze/Chill Frozen Dessert Strawberry Banana Almond Walnut Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
- For Ice Cream:
- Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
- Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
- For sauce:
- Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
- Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.
CHOCOLATE-COVERED BANANA TURTLE TORTE
Explore this delicious recipe for Chocolate-Covered Banana Turtle Torte. Learn more about this yummy dessert will make the whole family go bananas!
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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