~~Bananas & Cream Almond Pound Cake~~
Ingredients
• 1 box of Tastefully Simple’s Absolutely Almond Pound Cake
FOR THE LAYERS:
•2 cups 2% milk
Ingredients
• 1 box of Tastefully Simple’s Absolutely Almond Pound Cake
FOR THE LAYERS:
•2 cups 2% milk
•1 package (3.4 ounces) instant French vanilla pudding mix
•1 package (8 ounces) cream cheese, softened
•1/2 cup sweetened condensed milk
•1 package (12 ounces) frozen whipped topping, thawed, divided
•5 medium ripe bananas
Directions
•Prepare Absolutely Almond Pound Cake as directed, cool in pan for 10 minutes before removing to a wire rack to cool completely.
•In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
•Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.
•1 package (8 ounces) cream cheese, softened
•1/2 cup sweetened condensed milk
•1 package (12 ounces) frozen whipped topping, thawed, divided
•5 medium ripe bananas
Directions
•Prepare Absolutely Almond Pound Cake as directed, cool in pan for 10 minutes before removing to a wire rack to cool completely.
•In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
•Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.
No comments:
Post a Comment