1 (14 ounce) can vanilla marshmallows
1 (3 ounce) package instant chocolate pudding mix
1/3 cup margarine
3 bananas, sliced
1 (14 ounce) can cream-style corn
1 (1 ounce) package instant chocolate pudding mix
3 cups white sugar
3 tablespoons butter
2 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking dishes. Stir marshmallows and pudding mix into the hot water in the microwave. Mix in margarine and bananas. Pour over marshmallows and pudding, allowing them to melt. Sprinkle with cream-style corn.
Bake at 350 degrees F (175 degrees C) for 1 hour in the preheated oven. Remove pan from oven and let stand for 10 minutes. Remove pan from oven, leaving marshmallows in pan. Place pan on rack in oven to cool completely. Chill for 2 hours or until marshmallows are set. At this point, pour marshmallows into glass bowl and drizzle with buttercream frosting. Chill for 2 hours or until marshmallows are set. Brush top of ice cream with milk and sprinkle with buttercream frosting. Garnish with bananas. Cover and refrigerate at least 4 hours before serving.