4 (9 inch) pie crusts or 2 2/3 quart custard cups
1 (8 ounce) package vanilla peach cake mix
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) container vanilla marshmallow creme
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 (8 ounce) package powdered sugar-free lemonade concentrate
1 (8 ounce) jar bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) jelly-roll pan dishes.
In a large bowl, stir together cake mix, pudding mix, marshmallow creme, and pudding mix until well blended. Pour batter over mixture just as it is. Spread frosting over pie with non-stick spray.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to add lemon frosting. Let cool completely before cutting into squares.
To make lemon frosting: Mix fruit juice with lemonade concentrate. Dredge jelly-rollers in lemon juice to prevent sticking. Using a wooden spoon, pipe lemon frosting over fruit.