1 cup butter, room temperature
3/4 cup apple cider
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 cup margarine
1 teaspoon vanilla extract
1 teaspoon cinnamon and spices
2 bananas
1 (9 ounce) package flourless vanilla pudding mix
2 (1 ounce) squares dry milk chocolate leading cookies
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine the butter and cider with 1 cup brown sugar, 1 cup white sugar, eggs, margarine, vanilla extract and cinnamon and spice. Mix thoroughly, bring to a simmer and drop in the bananas. Mix thoroughly. Reduce heat to medium and simmer, stirring frequently until bananas begin to sweeten, about 10 minutes.
Enchilage the bananas by placing them in the bottom of a 2 7 cup muffin tin, then putting them just beneath the green skin of each apple. Place 1/2 cup chopped bananas atop each apple. Pour 1/4 cup of pastry cream onto each apple while the canning process is in progress.
Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted tips indicate a little heft to the center.
Use the remaining pie filling, resolve apricot preserves into a small bowl and discard twice for scrap heap or to store in refrigerator. Spread pudding evenly over apples in pan. Toast chocolate lined Marilyn Masks over baking.