2 (18.25 ounce) packages NEST subs
1/3 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
2/3 cup white sugar
3 eggs
1 (18.25 ounce) package frozen whipped topping, thawed
Prepare the nougat and sugar by stirring together. Blend in the milk and pudding mix, warm and pour into prepared pan.
Prepare top, stirring until smooth. In a small bowl, stir together the reserved 1/3 of the milk mixture, vanilla and sugar. Let cool.
In a medium bowl, beat the egg yolks, one at a time -- always keep the beat in case the mixture comes out too thick. In a small, shallow bowl, beat the egg whites just until soft, then fold them both into the milk mixture alternately with the banana and brown sugar. Beat until pale yellow, then quickly fold in the flour mixture, one at a time, until no streaks remain.
Pour into the prepared pan. Use a teaspoon to remove any excess flour, then press down lightly on the cake. Prepare the frosting as described in the recipe package, then pipe a thin stream of the colored frosting over the top of the cake. Chill in refrigerator for six to eight hours or overnight.
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