Recipe - Banana Cream Cake With Strawberry Cream Filling

Three fourths cup Dry roasted peanuts, chopped
1 pack (15 oz) brownie mix
3 md Bananas
1 One fourth cup Cold milk
1 pack (5.1 oz) instant vanilla
pudding and pie filling
1 Container (8 oz) frozen
whipped topping, thawed
9 Strawberries
1 Square unsweetened baking
chocolate

Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package
directions; stir in One half cup of chopped peanuts. Pour into 9" square baking
pan. Bake 2427 minutes. Cool completely.

Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk
pudding mix into milk; beat until mixture just begins to thicken. Fold in 2
One half cups whipped topping. Quickly spread pudding mixture over cut or sliced up
bananas. Refrigerate 30 minutes. Sprinkle remaining One fourth cup peanuts over
top of pudding mixture. Garnish with remaining whipped topping. To serve,
cut into squares; pipe with whipped topping. Grate chocolate over dessert.
Slice remaining banana and strawberries. Top each square with banana and
strawberry slices.
Recipe by: The Pampered Chef Posted to MCRecipe Digest V1 #619 by Terilynn
Sanford terily@tenet.edu on May 23, 1997