|1||package (4-serving size) vanilla instant pudding and pie filling mix|
|1 1/4||cups milk|
|1||cup frozen (thawed) whipped topping|
|1 1/2||cups Original Bisquick® mix|
|2||tablespoons unsweetened baking cocoa|
|2||tablespoons butter or margarine, melted|
|1/4||cup chocolate or fudge topping|
- In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or until 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.