BANANA SPLIT 'CAKE' - MY FOOD AND FAMILY RECIPES
Go bananas with this sweet and delicious Banana Split "Cake" from My Food and Family. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Total Time 5 hours 30 minutes
Prep Time 20 minutes
Cook Time 5 hours 10 minutes
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, FatContent 14 g, SaturatedFatContent 7 g, TransFatContent 0 g, CholesterolContent 30 mg, SodiumContent 220 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 3 g
RED VELVET YULE LOG - MY FOOD AND FAMILY RECIPES
Discover a new way to yule log with this Red Velvet Yule Log recipe. Roll up cheesecake-flavor pudding in a red velvet sponge cake, then top it with COOL WHIP and coconut. This Red Velvet Yule Log is the perfect addition to any holiday dessert spread.
Provided by My Food and Family
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours
Yield 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
- Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
- Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
- Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.
Nutrition Facts : Calories 270, FatContent 12 g, SaturatedFatContent 7 g, TransFatContent 0 g, CholesterolContent 70 mg, SodiumContent 400 mg, CarbohydrateContent 0 g, FiberContent 0.7555 g, SugarContent 0 g, ProteinContent 4 g
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