Banana Boston Cream Dessert Ingredients Pudding 1 package (4-serving size) vanilla instant pudding and pie filling mix 1 1/4 cups milk 1 cup frozen (thawed) whipped topping Dessert 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/3 cup milk 2 tablespoons unsweetened baking cocoa 2 tablespoons butter or margarine, melted 1/2 teaspoon vanilla 2 eggs Topping 2 medium bananas 1/4 cup chocolate or fudge topping Directions In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or till well blended. Fold in whipped topping. Cover and refrigerate 1 hour. Heat oven to 350°F. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator. Back