Banana Boston Cream Dessert recipe

Source: General Mills and Betty Crocker - used with permission

Bisquick mix and instant pudding make this showstopper of a dessert a piece of cake!

Pudding Topping (see below)
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/3 cup milk
2 tablespoons baking cocoa
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract
2 eggs
2 medium bananas
1/4 cup chocolate or fudge topping

Make Pudding Topping.

Heat oven to 350 degrees F. Grease and flour round pan, 9 x 1 1/2 inches.

Beat remaining ingredients except bananas and chocolate topping 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 wooden pick 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. Cover and refrigerate any remaining dessert.

Pudding Topping:
1 (4-serving size) package vanilla instant pudding and pie filling mix
1 1/4 cups milk
1 cup frozen (thawed) whipped topping

Beat pudding mix (dry) and milk in medium bowl 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.

High Altitude (3500-6500 ft) No changes.