Banana Pudding Roll
|4 large||eggs, separated|
|3/4 c||granulated sugar, divided|
|1 tsp||vanilla extract|
|3/4 c||cake flour|
|1 tsp||baking powder|
|3 oz||pkg. instant banana pudding|
|1 1/2 c||milk|
|combine pudding and milk, beat well until it starts to thicken place in refrigerator until ready to use.|
|2 or 3||bananas, peeled and left whole**|
|For garnis||strawberry, chocolate or caramel topping|
This recipe is very easy and makes a great dessert for company or family -It works out great frozen and delicious served with chocolate, caramel or strawberry sauce and whipped cream on top of each serving.
Other fruit such as any pie filling of just prepared pudding mixed with cool whip can be used for filling also.
I have used coconut cream pudding and extra coconut and chopped nuts too- very good!
If you want to skip making the cake portion from scratch try using my Duncan Hines angel food cake mix idea.
(See Pat's Original Version of Recipe)
This was a fun spin (roll?!) on deliciously classic flavors!
FOR THE CAKEl: Beat egg yolks until thick and lemon-colored; gradually beat in 1/4 cup sugar and the vanilla.
VARIATION: Try a strawberry roll too: I used fresh strawberries a little French vanilla instant pudding (dry) and cool whip to make a fluff spread on the inside. Delish!!