Banana Cream Supreme (Karina A.)

-16 graham cracker squares (1 1/4 cups crushed)
-1/4 cup butter or margarine, melted
-3 Tbsp sugar
-1 container (12 oz) frozen whipped topping, thawed
-1 container (8 oz) sour cream
-1 pkg (3.4 oz) vanilla instant pudding and pie filling
-3 medium bananas, sliced
-2 Tbsp pecan halves, grated
-Strawberry fans (opt)

Finely crush graham crackers in resealable bag; place in mixing bowl. Add butter and sugar; mix well. Press onto bottom of springform pan. In another bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of filling over crust. Arrange sliced bananas over filling, then spread remaining filling over bananas. Grate pecans and sprinkle on top. Put in fridge for minimum of 30 minutes. When ready to serve, run small pearing knife around sides of dessert; carefully remove from pan. Garnish with strawberry fan if desired.

PRALINE TURTLE CAKE (Amber K)

PRALINE TURTLE CAKE

INGREDIENTS
1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s)(14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted

DIRECTIONS

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out
onto a cooling rack. Remove the paper and cool completely.
2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Serves
16