Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Gelatin, unflavored 1 lg Banana, ripe
4 c Milk; cold, divided 1/4 ts Nutmeg, ground
3 5/8 oz Pudding mix, chocolate nut Chocolate, shaved
1/8 ts Cinnamon, ground Peppermint stck cndy, crushd
2 c Cream, heavy; divided Banana slices
3 5/8 oz Pudding mix, vanilla

Soften 1 envelop gelatin in 1/4 cup cold milk. Prepare chocolate nut
pudding according to package directions using 1-3/4 cups milk. Use
hot pudding to dissolve gelatin. Stir in cinnamon and cool. Whip a
cup heavy cream and fold into cool chocolate mixture. Pour into a
1-quart souffle dish and chill until firm. Surround dish with an
aluminum foil collar, raising level of dish 1-1/2 inches. Tape in
place or tie with string.

Soften remaining envelope of gelatin in 1/4 cup cold milk. Prepare
vanilla pudding according to package directions, using 1-3/4 cups
cold milk. Use hot pudding mixture to dissolve gelatin. Mash banana
thoroughly, and fold in with nutmeg. Whip remaining cream and fold
into banana-pudding mixture; cool slightly. Pour on top of chocolate
layer; chill. Just before serving, sprinkle with chocolate curls or
crushed peppermint candy, if desired, and remove aluminum foil collar.

NOTE: For an attractive variation, make banana layer first and top
with chocolate layer. Decorate with banana slices just before
serving.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-05-94

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