The first time I made this, my colleagues liked it but I thought it had too much of an "instant/out of the box" taste. I tweaked this by adding bananas (ripe but still firm) and folding in natural peanut butter (about 1/2 to 3/4 cup, depending how strong you want the PB taste to be) into the pudding and whipped topping mix. And instead of packaged frosting, I make a quick ganache--8 oz chocolate melted in 8 oz hot cream for the full recipe. I now call it "banana refrigerator cake" and actually prefer it to banana cream pie because it's less sweet.
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The first time I made this, my colleagues liked it but I thought it had too much of an...