Bananas & Lemons

I know that I'm not even close to the right weekly ingredient but these are just too good. I will start with the Lusciously Lemon cake. Doesn't that just sound awesome?

1 pkg yellow cake mix
2 c cold milk
1 1/4 c water
2 pkg (4 servings each) Jell-O Lemon flavor instant pudding and pie filling
1/3 c sugar
2 TBSP powdered sugar

Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 13x9 in baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

Bake 55 min - 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes (sauce will thicken slightly as it cools). Sprinkle with powdered sugar. Serve.

This is great with some vanilla ice cream. Seriously, this is amazing!

And now for Triple-Layer Banana Cream Pie Bars

1 1/2 c crushed Nilla Wafers (about 60 wafers)
1/2 c chopped pecans
1/3 c butter/marg
3 bananas, sliced
3 c cold milk
2 pkg Jell-O Vanilla Flavor instant pudding and pie filling
1 1/2 c thawed Cool Whip Whipped Topping

Preheat oven to 325 degrees. Mix wafer crumbs, pecans and better in 13x9 in baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.

Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Spoon 2 cups of the pudding over banana layer.

Gently stir 1 c of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 c whipped topping. Refrigerate 3 hours. Serve.
Makes 16 servings.

You really have to try both of these, they're great!