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christy's banana cream puff dessert

(3 ratings)
Recipe by
Christy Lowrance
Carrollton, IL

This is my variation of the original Cream Puff Cake. I hope you like it.

(3 ratings)
yield 10 -12
prep time 25 Min
cook time 30 Min

Ingredients For christy's banana cream puff dessert

  • 1 c
  • 1 stick
    buttter (real/unsalted)
  • 1 c
    all purpose flour
  • 4
    eggs (large)
  • 8 oz
    cream cheese
  • 2 c
    milk (2% or whole)
  • 1 box
    banana cream pudding/pie mix (3.4 oz)
  • 1
    banana (sliced and tossed in lemon juice)
  • 2 tsp
    real lemon juice
  • 1
    cool whip (carton)
  • 3/4 c
    honey roasted peanuts (chopped)
  • 1/2 c
    smucker's caramel ice cream topping

How To Make christy's banana cream puff dessert

  • 1
    Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
  • 2
    In 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.
  • 3
    Using 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.
  • 4
    Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
  • 5
    Refrigerate at least an hour before serving.
  • 6
    Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.

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