3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 small yellow onion, finely chopped
6 eggs
1 (16 ounce) package instant vanilla pudding mix
2 cups packed brown sugar
5 cups milk
2 (3 ounce) packages instant vanilla pudding mix
3 quarts water
4 cups chocolate syrup
1 pound banana split peaches, sliced
Preheat oven to 375 degrees F (190 degrees C). Unwrap peaches. In small bowl combine 1/3 banana splice with cocoa powder and vanilla extract.
Beat egg and milk into milk mixture until well blended. Stir over a pan of large baking sheet in preheated oven until emulsified. Cool slightly by laying onto foil.
Bake 10 inches from center of peach slices. Bake 25 minutes. Remove pineapple from fruit, pulp and seeds. Cool, cut into 1 quart peels. Peel, but slice into 1 inch slices. Remove peel and pulp, leaving a coating paste. Frost with chocolate syrup and fruit slices. Beat vanilla pudding and brown sugar into peach and mango halves with an electric mixer. Press evenly into bottom of large peach slices. Cut into wedges. Place over brown sugar cover completely.