Banana Boston Cream Dessert

Pudding

1	package (4-serving size) vanilla instant pudding and pie filling mix
1 1/4	cups milk
1	cup frozen (thawed) whipped topping

Dessert

1 1/2	cups Original Bisquick® mix
1/2	cup sugar
1/3	cup milk
2	tablespoons unsweetened baking cocoa
2	tablespoons butter or margarine, melted
1/2	teaspoon vanilla
2	eggs

Topping

2	medium bananas
1/4	cup chocolate or fudge topping

Methods:

1. 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.
2. 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.
3. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
4. Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.