|Photos by Vicki Arsenault/Family: A Recipe for Life|
While flipping through one of my favorite food magazines - Taste of Home - this recipe quickly grabbed my eye. My taste buds were telling me this was going on my list of desserts for the holiday.
I prepared this dessert on Christmas Day and took it to the annual family gathering of 30 to 40 people - where there's never a shortage of desserts.
There's always the desserts that everyone counts on each holiday. The one's that become synonymous with certain people. The dessert's that if you can't find, you know exactly who to go to and ask, where is it?
I've never been one of them. I've always been one that wants to experiment, try out something new on the family and wait for the feedback. Well the feedback was good on this one.
Definitely a recipe to hang on to and make again and again.
Make it for yourself. And please, I'd love to hear your thoughts.
Bananas and Cream Pound Cake
|Pound cake ready to bake|
|Pound cake sliced and layered|
2 cups 2% milk
1 package (3.4 ounces) Jell-O brand instant French vanilla pudding mix
1 package (8 ounces) Philadelphia cream cheese, softened
1/2 cup Eagle Brand sweetened condensed milk
1 package (12 ounces) frozen Cool Whip whipped topping, thawed, divided
5 medium ripe bananas
|Mixing pudding with cream|
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating after each addition just until combined.
- Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. 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.
|Spreading cream mixture over prepared pound cake and sliced bananas|
|Bananas and Cream Pound Cake|