2 cups all-purpose flour
1 pound sliced almonds
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1 pound fresh strawberries
1 (2 ounce) package instant vanilla pudding mix
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon white sugar
1 (4 ounce) can evaporated milk
1/4 cup bananas
Preheat the oven to 400 degrees F (200 degrees C). Mark a 9x13-inch pan and grease one side.
Combine the flour, almonds, white sugar, eggs and vanilla extract. Stir until well blended and smooth, then spread evenly into the prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
In a large bowl, mix milk, bananas, pudding mix and shortening until well blended. Let cool for 10 minutes. Stir in the dry creamer. Chill in a large glass bowl for 30 minutes: the creaminess of the bananas will maintain their structure when cooled.