Yield: 8 Servings
|\N \N||- 1 1/2 c Milk|
|1 \N||Vanilla pudding mix; 4oz size|
|1 \N||Purchased sponge cake; 8-9 inch|
|1½ cup||Heavy whipping cream|
|¼ cup||Confectioners sugar|
|1 \N||Sliced bananas|
|1 \N||Toasted coconut|
1) Filling: Cook pudding according to pkg. directions using the 1½ cups milk. Remove from heat and cover surgace with platic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. 2) To Assemble: Cut cake in 3 layers, using a long serrated knife. Place 1 layer ona serving plate and spread with about 1 ½ cups filling. Top with a secound layer, spread with remaining filling, then add remaining cake layer. 3) Beat cream and sugar with electric mixture until stiff peaks form when beaters are lifted.
Spead on top and sides of cake. 4) Shorty before serving, slice banana over top of cake and sprinkle with toasted coconut. Per Serving: 402 cal, 5 g pro, 54 g car, 19 g fat, 111 mg chol, 244 mg sod. Cost per Serving: 55 cents Source: Women's Day 3-94 formatted by Sarah Gruenwald sitm@...