French Tower Torte
6 ripe bananas
1 can (20 oz each) crushed pineapple in juice
1 yellow cake mix
2 packages of sliced almonds
Pineapple Crème Chantilly Filling
Prepare 2- 9 inch cake pans with shortening and a dusting of flour. Peel and mash 1 banana to make 1/3 cup. Drain pineapple well, reserving juice for cake and pineapple for crème filling. Follow package instructions for cake, using mashed banana and reserved pineapple juice instead of water. If there is not enough juice, add water to the juice to make up there difference. Bake at 375* 30 min. Cool 10 minutes before removing from pans. Slice cooled cakes in half horizontally to make 4 layers. Prepare crème filling.
Pineapple Crème Chantilly Filling
1 pint heavy whipping cream OR 1 large tub of Cool Whip
Sugar to taste
Crushed pineapple (see above)
Whip 1 pint whipping cream with sugar until stiff or use one large tub of Cool Whip. Fold in reserved, drained pineapple.
Spread 1/4 filling over bottom layer, then add sliced banana and almonds on top. Add second layer; repeat, adding the filling, banana and almonds on top of each layer. Refrigerate.
Bananas have a short life span, so it’s best to eat this dessert as soon as possible!
Easy Coconut Cream Pie
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip Whipped Topping, divided
1 cup flake coconut, divided
1 pie crust
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. **note** I like to add both toasted and untoasted coconut to my pie filling.
Refrigerate 4 hours or until set. Meanwhile toast remaining coconut, if desired.
Top pie with remaining Cool Whipe and toasted coconut.
How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
Healthy Living
Trim 4 grams of fat per serving by preparing with fat-free milk, Cool Whip Lite Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
