INGREDIENTS
- 1 box of red velvet cake mix (I use Duncan Hines)
- 1 16oz heavy whipping cream
- 1 tbsp of granulated sugar
- 2 tbsp of vanilla
- 2 bananas
- 1 box banana jello (brand doesn’t matter)
- 1/2 cup almond milk
- Nilla wafers (optional)
- Banana flavoring/extract (optional)
STEP 1
Make cake according to instructions on the box. And let fully cool and set to the side.
You can cook your cake as a sheet cake, since it will be crumbled altogether.
STEP 2
Pour full container of heavy whipping cream into mixing bowl or Kitchen Aid mixer. Place mixer on medium speed (my Kitchen Aid is set at level 2).
Mix cream for about 2-3 minutes until you start to slowly see the froth forming, add your sugar and vanilla and continue to mix. Cream is done once it has a thick consistency. (You should be able to scoop mixture with a spoon and turn upside down and mixture doesn’t move or fall.) Once finished set to the side.
STEP 3
Fold in 1 box of banana jello. Make sure to fold in NOT stir. By folding you are making sure the mixture stays fluffy and creamy. (Here is where you can taste and add the extract if you would like more banana flavor; a few drops will do, if you choose to).
Next, add milk slowly to help give your desired consistency. Next slice 1 banana and fold in as well. Set to the side.
STEP 4
Crumble cake in a pan. You don’t have to crumble into small pieces. Mid size is just fine (think crouton sizing).
Next you will add 1/2 of the mixture to pan and gently mix. The goal is to keep the texture of the cake but still incorporate the pudding. Mixture should almost look as if you are creating a cake pop. Slowly add more filling to your cake until cake is completely covered in banana mixture.
STEP 5
Enjoy! Scoop into cup or bowl and garnish with fresh slice bananas and wafers.
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