Christy's StoryThis is my variation of the original Cream Puff Cake. I hope you like it.
all purpose flour
BANANA CREAM FILLING
milk (2% or whole)
banana cream pudding/pie mix (3.4 oz)
banana (sliced and tossed in lemon juice)
real lemon juice
cool whip (carton)
honey roasted peanuts (chopped)
smucker's caramel ice cream topping
1Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
2In medium sauce pan, boil water/butter. Add flour mixing well. Add eggs, one at a time. I use a fork and whisp rapidly until smooth. Spread mixture into pan and bake for 30 minutes. Poke bottom with wooden spoon and let cool.
3Using a hand mixer, cream 1/2 cup of milk with softened cream cheese. Add pudding/pie mix and the remaining 1 1/2 cups of milk and blend until well mixed and creamy. Fold in bananas.
4Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
5Refrigerate at least an hour before serving.
6Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.