Try this Bananas and Cream Pound Cake recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk milk and pudding mix for 2 mins. Let stand for 2 mins. In large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3 1/2 cups whipped topping.
Cut cake into eight slices and arrange on bottom of ungreased 13x9-in dish; trim to fit. Slice bananas; arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 68 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 13.5mg | 0 % | |
Potassium 179mg | 5 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 13.6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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