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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Rich, white chocolate infused, cream cheese clouds are layered with buttery yellow cake, bananas, cherries, and toasted pecans, and smothered with fudge topping and whipped cream. This is a fudge sundae at its best -- better yet, feed it to your honey and he'll swoon from the sweetness of it all! Oh, yeah, small portions recommended. Ingredients:
1 (18.25 ounce) package yellow cake mix |
1 (3.3 ounce) package instant white chocolate pudding mix |
1 cup milk |
1 (8 ounce) package cream cheese, room temperature |
1 (8 ounce) container frozen whipped topping, thawed |
3 bananas, sliced |
1 cup chopped toasted pecans |
1 1/4 cups chocolate fudge topping |
1 (21 ounce) can cherry pie filling |
Directions:
1. Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
2. In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
3. In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
4. Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.
5. Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving.
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