PAMPERED CHEF CHICKEN/CRESCENT ROLL

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: Ultimate Banana Split Cake : : : : : : : : : : Cook's Tips : -To easily pipe and drizzle chocolate, place a small, resealable plastic bag over the rim of Measure-All Cup with one corner of the bag pointing down into the cup. Pour melted chocolate into corner of the bag. Twist top of bag secure with a Twixit! Clip. Using Paring Knife, cut a very small piece off corner of the bag to allow chocolate to run out in a thin stream. : -For flower decorations, pipe each flower with five petals, starting and ending in the center. Immediately place a peanut in the center of each flower. : -If preparing recipe ahead, brush banana slices with lemon juice to prevent browning. Pat dry before placing on cake. : -Maraschino cherries can be substituted for strawberries, if desired. : cake: : 1 package yellow cake mix (18.25 oz) : plus ingredients to make cake : 1 package (3.4 oz) banana cream instant pudding & pie filling : toppings: : 1 tablespoon vegetable oil : 2/3 cup peanuts, divided : 1 cup butterscotch caramel ice cream topping : 1/2 cup semi-sweet chocolate morsels, melted : 1 banana, sliced : 2 cups thawed, frozen whipped topping : 1 can (8 oz) pineapple slices, drained and patted dry : 7 whole strawberries (about 1 pint) : Ice Cream (optional) : 1. Preheat oven to 350. In Classic Batter Bowl, combine cake mix and pudding mix using stainless steel whisk. Prepare cake according to package directions. Pour batter into lightly greased deep dish baker. Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes; invert onto nonstick cooling rack. Cool : completely. : 2. Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of the peanuts using food chopper. In small batter bowl, combine peanuts with butterscotch caramel topping using skinny scraper; pour into bottom of baker. Microwave on HIGH 1 1/2 minutes or until warm. Tilt baker to coat bottom with caramel mixture. Place cake, right side up, into baker. Press down around edge to allow caramel mixture to come up sides of cake. Carefully invert cake onto round platter. Scrape any remaining topping from baker onto cake; smooth surface using large spreader. : 3. In small micro-cooker, microwave chocolate morsels on HIGH 1 - 1 1/2 minutes, stirring after each 20-second interval or until melted and smooth. Pipe 12 flower-shaped decorations onto parchment paper. Place one of the remaining peanuts in center of each flower. Slide parchment paper onto chilled chillzanne platter; set aside (or place in refrigerator for 15 minutes or until set). Slice banana using egg slicer plus; place 12 slices evenly around top edge of cake. Drizzle remaining chocolate in a zigzag pattern over banana slices. : 4. Fill easy accent decorator with whipped topping; pipe 12 rosettes slightly overlapping banana slices. Using deluxe cheese grater, grate remaining peanuts over rosettes. Cut 3 pineapple slices into quarters using paring knife. Place one quarter next to each rosette. : 5. Slice 6 of the strawberries in half; place against side of cake below banana slices. Slice remaining strawberry using egg slicer plus to create a strawberry fan; place in center of cake. Place one chocolate flower decoration on each rosette. : : : : : :

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