Creamy Banana Walnut Squares

Source: The Pampered Chef

1 (14 ounce) package banana quick bread and muffin
    mix (plus ingredients to make bread)
1 (8 ounce) container frozen whipped topping, thawed, divided
1 (8 ounce) container sour cream
1 (3.4 ounce) box banana instant pudding and pie filling
1/4 teaspoon Pantry Korintje Cinnamon
3 medium bananas, sliced, divided
1/2 cup walnuts, chopped
1/4 cup semi-sweet chocolate morsels

Heat oven to 350 degrees F.

Prepare banana bread mix according to package directions; pour into Square Baker, spreading evenly. Bake 25 to 30 minutes or until Cake Tester inserted in center comes out clean. Remove to Nonstick Cooling Rack. Immediately press bread down in center using Nylon Spatula, forming a flat surface. Cool completely.

Set aside 1/2 cup of the whipped topping for later use. In Classic Batter Bowl, combine remaining whipped topping and sour cream. Add pudding mix and Cinnamon; whisk until smooth using Stainless Steel Whisk.

Slice bananas using Egg Slicer Plus. Using Food Chopper, chop walnuts. Spread 1/2 cup of the pudding mixture over banana bread; top with a single layer of banana slices. Sprinkle with half of the walnuts. Attach open star tip to Easy Accent Decorator; fill with 1 cup of the pudding mixture and set aside. Spread remaining pudding mixture over banana layer.

Combine reserved whipped topping and chocolate morsels in Small Micro-Cooker. Microwave, uncovered, on HIGH 30 seconds or until melted; mix until smooth using Skinny Scraper. Drizzle glaze over pudding layer; sprinkle with remaining nuts.

Using Serrated Bread Knife, cut cake into 16 squares. Using Easy Accent Decorator, pipe a small star of filling onto each square; place one slice of banana onto each star. Serve with Mini-Serving Spatula.

Yield: 16 servings or 32 sample servings

Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 37 g, Protein 3 g, Sodium 250 mg, Fiber 1 g

Cook's Tip: The banana bread base can be removed from the Baker before topping, if desired. For easy unmolding, cut an 8-inch piece of Parchment Paper; place in bottom of Square Baker with 2 sides overhanging edge. Pour batter into Baker; bake as directed above. Cool completely. Unmold bread onto serving platter or Cutting Board; remove Parchment Paper. Continue as recipe directs.