4 (9 inch) pie crusts or 2 2/3 quart custard cups
1 (8 ounce) package vanilla peach cake mix
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) container vanilla marshmallow creme
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 (8 ounce) package powdered sugar-free lemonade concentrate
1 (8 ounce) jar bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) jelly-roll pan dishes.
In a large bowl, stir together cake mix, pudding mix, marshmallow creme, and pudding mix until well blended. Pour batter over mixture just as it is. Spread frosting over pie with non-stick spray.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to add lemon frosting. Let cool completely before cutting into squares.
To make lemon frosting: Mix fruit juice with lemonade concentrate. Dredge jelly-rollers in lemon juice to prevent sticking. Using a wooden spoon, pipe lemon frosting over fruit.
come spring & summer my house is always full of peaches & banana bread so I didn't expect this to be too sweet, but it was very refreshing and good. I has everything on the banana bread so I didn't even bother putting it in the fridge. I did overnight oats instead of oatmeal and baked in the pre-heated oven at 350 for 10 minutes. Awesome! I will definitely make this again.
This was easy--a lot of could-have-beens involved. I used chickpeas instead of bananas, but otherwise the same. I didn't have greek yogurt so I used sour cream. The only change I made was I added 2 tsp of garlic powder, 1 tsp of minced garlic and 1/2 tsp of white chocolate. Otherwise the same. I baked it over a campfire--easier for slicing in the summer. The cinnamon is a nice touch, I'm sure. Will make it again, I'd say, but it was a very nice pie to make, and a wonderful dessert to make with whipped cream. The egg whites are the big attraction--weird, delicious yeast cells surrounded by a custard like filling. A wonderful, simple pie!
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