Banana Sundae Wrap
Source: Betty Crocker’s Luscious Desserts
1 (17 1/4 ounce) package PEPPERIDGE FARM
frozen puff pastry, thawed
1/4 cup miniature NESTLES semisweet chocolate chips
2 ripe bananas, peeled and cut crosswise in half
1/2 cup caramel topping
1 to 2 tablespoons rum, if desired
Fresh whipped cream, for garnish
1/4 cup chopped pecans, for garnish
Strawberries, for garnish
Preheat oven to 400 degrees F.
Cut each pastry sheet in half. Sprinkle 1 tablespoon chocolate chips over center of each sheet. Place banana half at end of each sheet; roll up. Pinch ends to seal. Place seam side down on ungreased cookie sheet. Bake about 15 minutes or until pastry is golden brown and puffed.
Heat caramel topping and rum in 1-quart saucepan over low heat until hot.
To serve, place pastry on serving plate. Cut crosswise in half. Top with whipped cream, drizzle with warm caramel topping. Sprinkle with pecans. Garnish with strawberries. Serve immediately.
Serves 4.