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PINEAPPLE CREME CHANTILLY TORTE 
Prepare favorite cake mix according to package directions, using either yellow, orange, pineapple, or butter recipe cake mix. 4 ripe bananas (soaked in pineapple or lemon juice), 2 (20 ounce) cans crushed pineapple. Garnish: Mandarin orange sections and maraschino cherries, drained.

CHANTILLY FILLING:

Prepare two 9 inch layer pans. Mash one bananas. Drain pineapple well; reserve for filling and 1 cup juice for cake. Follow package directions for cake, using mashed banana and reserved pineapple juice instead of water. Bake in 375 degree oven for 30 minutes. Cool ten minutes. Slice cool cake in half horizontally, or divide batter evenly into four 9 inch layer pans.

Prepare Pineapple Creme Chantilly Frosting, using: 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla Reserved crushed pineapple

Cream above ingredients together. OR

Whipping cream and/or Cool Whip may be used instead; add 1/4 teaspoon cinnamon; fold in reserved crushed pineapple. Use only as a filling - do not cover the sides of the layers.

Spread desired filling over first layer. Slice one banana; arrange on top of layer. Add second layer; repeat, adding the filling and a banana on top of each layer. Top with orange sections and cherries. (Refrigerate if using whipped cream or Cool Whip.) Makes 12 servings.

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