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Banana Cream Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Cream Cake

Recipe Tags: Ice Cream Recipes

Date Added: January 14, 2014

Ingredients:

1 Unit Vanilla Pudding 4oz size
1 Unit Vanilla Pudding 4oz size
1 Unit Sponge Cake 8-9 inch
1 1/2 Cups Heavy Whipping Cream cold
1/4 Cup Sugar (10x)
1 Unit Banana
1 Unit Coconut
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Directions:

1. Filling: Cook pudding according to pkg.

2. directions using the 1 1/2 cups milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming.

3. Refrigerate until cool, then stir in bananas.

4. To Assemble: Cut cake in 3 layers, using a long serrated knife.

5. Place 1 layer on a serving plate and spread with about 1 1/2 cups filling.

6. Top with a second layer, spread with remaining filling, then add remaining cake layer.

7. Beat cream and sugar with electric mixture until stiff peaks form when beaters are lifted.

8. Spead on top and sides of cake. Shorty before serving, slice banana over top of cake and sprinkle with toasted coconut.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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