Yikes! I almost forgot to post a recipe this week! The cake I made this week is a little different. I would have liked more filling in between the layers. I really liked the filling before I added the crushed pineapple so if I make it again I will probably leave that out. Justin seemed to like it, after dinner later that night he had another slice commenting on how light it was. Enjoy!
Photo by Taste of Home
Ingredients1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
Directions
In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices. Yield: 10 servings.
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