Dessert Recipes
Banana Sundae Wrap
Yield: 4 servings
Ingredients
- 1 (17 1/4 ounce) package Pepperidge frozen puff pastry, thawed
- 1/4 cup miniature 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
Instructions
- Heat 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 for 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.
Attribution
Betty Crocker's Luscious Desserts