12 cups raspberry preserves
3 cups milk chocolate
2 bananas
2 cups evaporated milk
4 eggs, beaten
1 cup butter
2 1/2 tablespoons vanilla extract
In a medium saucepan, warm raspberries, stirring occasionally, until soft. Pour milk chocolate into the bottom of several jelly-roll mold or orange foil containers, add two bananas and spread a portion over the raspberry preserves. Roll back jelly-roll mold and pour melted butter over raspberry preserves. Spread a portion of the cream over the jelly-roll mold and over the bananas in the same manner. Spread pudding over the creamed crust. Roll wide in layers, about 1/4 inch thick. Cool completely in refrigerator, at least 12 hours before serving. Whip cream in small bowl until stiff, but not sticky. Roll the cream into rippling rolls. Serve warm or cold. Arrange slices of fruit on these, if desired.
this is so good and easy but if you want some kick in no-cooker recipes use latke decan Spice mix is so nice but for more oooch use lite bourbon (not as strong a tincture but better taste) and i use US Customary ------------------------------------------------------------
⭐