Banana Cream Cake
Ingredients
Filling
1 1/2 C. milk
4 ounces vanilla pudding and pie fill
4 small bananas, sliced thin
8-9 inch sponge-cake layer
1 1/2 C. whipping cream
1/4 C. powdered sugar
Garnish
Sliced bananas
Toasted coconut
Cooking Instructions
Cook pudding according to package directions using the 1 1/2 C. milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. Cut cake in 3 layers, using a long serrated knife. Place 1 layer on a serving plate and spread with about 1 1/2 C. filling. Top with second cake layer, spread with remaining filling then add remaining cake layer. Frost the cake up to 8 hours ahead. Top with sliced bananas and coconut just before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)