package (4-serving size) banana cream instant pudding and pie filling mix
1
cup milk
1
cup whipping cream, whipped
1
medium banana
Lemon juice
Chocolate sprinkles for garnish
1. Preheat oven to 350°F. Grease and flour 13×9×2-inch pan.
2. For cake, combine cake mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. Bake at 350°F for 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. For topping, combine pudding mix and milk in large bowl. Stir until smooth. Fold in whipped cream. Spread on top of cooled cake. Slice banana; dip in lemon juice and arrange on top. Garnish with chocolate sprinkles. Refrigerate until ready to serve.
Tip
A wire whisk is a great utensil to use when making instant pudding. It quickly eliminates all lumps.
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