Recipe by JELL-O
"These chocolate-coated banana cake balls are fun and easy to make. Decorate them with multi-colored sprinkles for a festive dessert."
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1 (3.4 ounce) package
JELL-O Vanilla Flavor Instant Pudding
fully ripe banana, mashed
1 (10.5 ounce) package
frozen pound cake, thawed, crumbled into fine crumbs
3 (4.4 ounce) packages
milk chocolate bars, chopped
This recipe was awesome. Super moist!
Another reviewer was confused about the frozen pound cake. It's pound cake that is frozen and found in your grocer's frozen food section. I used Sara Lee's light pound cake, but there were other frozen pound cake options which I'm sure would work just as well.
These were so horrible that I threw them away -
I made these with a few revisions the 2nd time. Made my own pound cake, used bananna sugar free pudding and topped with chopped walnuts, everyone I have shared them with thought they were delicious! As did we. Sharing them with Feather River Hospital Volunteers tomorrowin Paradise, CA mmmm good!
I really enjoyed these, I used 2% milk and sugar free pudding, came out awesome!
A small banana is key! The inside of mine turned out gooey; not that the kids cared. I was hoping for more flavor as well on the inside. The amount of chocolate was perfect and I recommend using the footnote regarding the plastic fork.
I made these tonight, used a store made marble pound cake - neither hubby or myself liked them.
After eating one, I thought may be good with peanut butter instead of banana, but don't think I'll try these again.
This was just Ok to me. A little too chewy.
I poured the milk into the pudding and it just didnt seem right. Super thick. I doubled checked the recipe, Yep, only 1/2 cup so I went with 1/2 cup. I dont think I would make them again.
We did not care for this.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cake Balls
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 46
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