Banana Cream Cake with Strawberry Cream Filling
INGREDIENTS:
3/4 c Dry roasted peanuts, chopped
1 pk (15 oz) brownie mix
3 md Bananas
1 1/4 c Cold milk
1 pk (5.1 oz) instant vanilla
-pudding and pie filling
1 Container (8 oz) frozen
-whipped topping, thawed
9 Strawberries
1 Square unsweetened baking
-chocolate
3/4 c Dry roasted peanuts, chopped
1 pk (15 oz) brownie mix
3 md Bananas
1 1/4 c Cold milk
1 pk (5.1 oz) instant vanilla
-pudding and pie filling
1 Container (8 oz) frozen
-whipped topping, thawed
9 Strawberries
1 Square unsweetened baking
-chocolate
Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of chopped peanuts. Pour into 9" square baking pan. Bake 24-27 minutes. Cool completely.
Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices.
Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices.