Banana Turtle Torte Recipes

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. , For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

Steps:

• Combine crumbs with melted butter.
• Pat into bottom of large rectangular baking dish.
• Place in fridge.
• Let stand one hour.
• Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
• Spread on top of graham crust.
• Placed sliced bananas over the top of creamed mixture.
• Then spread cool whip over bananas.
• Place in fridge, let stand at least four hours before cutting into squares and serving.

Steps:

• Line a jellyroll pan with wax paper.
• Bake chocolate cake as per box instructions.
• When cool, remove cake from pan.
• Cut cake in two, do not cut through wax paper.
• Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
• Put approximately a one inch layer of whipped cream on one half of cake.
• Slice bananas and place in whipped cream.
• Flip other half of cake on top of first layer.
• Apply whipped cream and bananas.
• Garnish with maraschino cherries if desired.
• Store in refrigerator.
• Best if refrigerated before serving.

Steps:

• Line 8-inch round pan with plastic wrap; set aside. Beat cream cheese and ice cream topping in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon 3/4 cup cream cheese mixture into prepared pan; spread to within 1 inch of edge. Cover with 10 cookies, top sides down and overlapping cookies as necessary to form even layer. Repeat layers 4 times. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Spoon remaining COOL WHIP into medium microwaveable bowl; stir in semi-sweet chocolate. Microwave on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread over dessert.
• Slice banana. Use to garnish dessert along with the nuts.