Banana Split Cake

Martha Stewart Living

Makes 10-12 servings

    PUDDING:                                                       
    2 tablespoons + 2tsp cornstarch                                
    1/2 cup sugar                                                  
    Pinch salt                                                     
    2 eggs                                                         
    2 cups whole milk                                              
    1 tablespoon unsalted butter pieced                            
    1 teaspoon vanilla extract    
                                 
    WHIPPED CREAM:                                                 
    2 cups heavy cream                                             
    1 tablespoon sugar   
                                          
    OTHER:                                                         
    2 8-inch round yellow cakes                                    
    4 lg. bananas peel, halve LW                                   
    1/2 cup chocolate syrup warmed                                 
    10-12 maraschino cherries                                      
    1/4 cup toasted walnuts (opt)                                  
    Colored sprinkles                                              

PUDDING:
Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.

Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.

Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.

WHIPPED CREAM:
Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.

CAKE:
Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate.  Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls and top with cherry. Serve immediately.

My Note: Seems like you could cheat with stove-top pudding mix and pre-made pound cake.

MXF