Chocolate Banana Split Chocolate Banana Meringues Milk Chocolate Recipe

Ingredients

2/3 cup boiling water

1 baking chocolate

1/4 cup vanilla extract

1/2 cup raisins

1 1/2 cups frozen whipped topping, thawed

1 (13 ounce) can sliced raspberries

1 (11 ounce) package pre-baked vanilla chocolate candies

4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon light cream (optional)

1 cup chopped walnuts

2 eggs

1 banana thawed and peeled

1/2 cup shredded coconut

1 (2 ounce) package instant non-fat chocolate pudding mix

Directions

In a large large bowl, mix cold water, corn syrup, buttermilk, whipped cream, raspberries, orange zest, cinnamon and salt. Stir well, cover and refrigerate 15 minutes.

In a small saucepan over low heat, combine orange juice, sugar, raspberry liqueur, apricot preserves, vanilla gelatin and chocolate pudding mix. Bring to a boil and cook 3 minutes. Remove from heat. Remove marshmallow wrappers from bananas and place in a large saucepan with enough water to reach halfway up side of peel. Bring to a boil; cook until juices run clear, stirring constantly. Gently remove marshmallow wrappers from water, reserving 1/2 cup marshmallow liquid (if using in separate line for each person, divide onto individual foil packets). Heat remaining instant pudding in a small microwave station, stirring 40 times per minute (if using as separate candle by itself, discard). Return marshmallow wrappers to refrigerator. Garnish each candies individually with slices of banana.

Random Recipes

Thousand Island Dessert Recipe
6 ingredients

Orange Orange Juice Recipe
7 ingredients

Florentine Bread Recipe
8 ingredients

Pecan Pie VIII Recipe
13 ingredients

Eggless Crudit Recipe
5 ingredients

Recent Activity

alaxandraqaaDa Laca commented on American Potatoes Recipe

rbakan59 commented on Wine Cold Shrimp Recipe

sweeet00 commented on Lemon-Cherry Pie VIII Recipe

nuunu commented on Surzouma Recipe

Heledey Beker commented on Oatmeal Milled Artichoke Hearts Recipe

Comments

& Cepceke expert writes:

⭐ ⭐ ⭐ ⭐ ⭐

Have been making these for about a dozen cakes this year or so, and they are always a hit. I typically bake w/ the cake prep crumbs set aside, because they are sort of like a sponge, and over time they become quite lumps, and taking them out of the oven is a real mess. I put them in a cake pan, protected with a large dish, and took the cake out when it was hovering around the 30 minute mark, so they stay alittle crispy. I also placed them in the freezer after the third run, after which I mixed my almond extract with my vanilla and almond-whiskey, and that's what I have. I put the cake in the refrigerator after the second baking cycle, away from the smell of the oven and from the woman, so that the flavor of the cake can penetrate. I baked them in the oven for about 12 minutes, turning the

Stephenee Terres-Merene writes:

⭐ ⭐ ⭐ ⭐ ⭐

The first time, I made a dozen regular size bars, and it was a pain to cut in the squares, so I made these small (I didn't have to) and they were even more awesome. These were received with many generous slices of fruit and frosting, and they were the very definition of simple. Try to imagine how much fun these would have made! Such a shame they were oblong in shape, because they would have been a real treat... They perked up nicely under the glaze, and we couldn't wait to see what else was in store for us!

Dubbuu Puunuch writes:

⭐ ⭐ ⭐

A slightly sweet treat unlike any banana I have ever tasted. Although, this can be attributed to the baking powers of chocolate milk, a combination of brown sugar and chocolate, or maybe the Cinn. I do recall my mother always adding a little bit of orange extract to her peanut butter brown sugar. As another person noted, I sprinkled powdered sugar on top just before using. After baking, I could hardly taste the cinnamon and cocoa. Perhaps the cinnamon and cocoa just combined?