La Vonnes Banana Split Pudding Cake Recipes

Steps:

• THE CRUST: 1. Combine butter, pineapple juice & cherry juice well
• 2. Add the graham cracker crumbs and mix well
• 3. Grease a 9x14 pan with butter
• 4. Press the crumb crust into a butter greased pan and set aside
• PUDDING FILLING 1. Mix on high the eggs, melted butter, heavy whipping cream, vanilla extract and confectioners sugar until a smooth lump free consistency is achieved
• 2. Add cut up banana and blend until smooth lump free consistency is achieved
• 3. Add juice from the jarred cherries, pineapple juices and 1/4 lemon to prevent the bananas from discoloring and blend until smooth.
• 4. Pour creamy sauce into the graham cracker crust
• TOPPING 1. Top creamy sauce with 3/4 of banana coins, cherry pieces and crushed pineapples (reserving the remaining 1/4 of the fruit for the top of the whipped topping)
• 2. Top the fruit topped cream sauce with cool whip
• 3. Use juice of pineapples, and lemons on remaining 1/4 of the banana coins and coat well to prevent bananas from turning brown then place on top of the cool whip
• 4. Place cherry pieces and crushed pineapples on top of the cool whip
• 5. Sprinkle the dish with the nut pieces
• 6. Chill for 2-4 hours and is ready to serve.
• 7. Cut and enjoy the creamy, rich smoothness of this dessert.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let set for two minutes or until soft-set. Add the banana, strawberries and pineapple., Transfer to a large serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with additional strawberries and bananas if desired.

Steps:

• Make pudding according to package replacing the milk with 1/2 sweetened condensed milk and 1/2 heavy whipping cream, mix until smooth
• add 2 bananas and vanilla extract and mix until pudding has stiffened
• take a large foil pan that is about 4 inches deep and line with waffers.
• crush one box of waffers into small bits of cookies & save for layering
• slice 2 banana into thin coin slices and set aside for layering
• Lay down a layer of banana pudding
• smooth a layer of cool whip
• sprinkle with cookie crumbs
• drop a layer of coin size banana
• repeat steps 6-9 making sure to finish the final layer with with remaining uncrushed cookies and bananas
• Sprinkle the remaining cookie crumbs on the finished pudding for garnish
• Refrigerate for an hour and serve

Steps:

• Looks like: Lasagna
• Make a box of instant vanilla pudding. Cut a loaf of pound cake into 1/4-inch-thick slices. Arrange half of the slices in a 7-by-11-inch baking dish, then press 20 vanilla wafers into the cake. Make fake tomato sauce: Mix 3/4 cup strawberry jam with 5 crushed Oreo cookies and dollop half of the mixture over the wafers. Sweeten 3/4 cup ricotta cheese with 2 teaspoons sugar; dollop half over the jam. Top with 1 sliced banana and half of the pudding. Repeat with the remaining cake, 20 more wafers, the remaining jam and ricotta mixtures, another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafers and mint; chill.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.