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Black bottom banana cream puffs


dessert pastry

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Rate this recipe 4.3/5 (24 Votes)


  • 1 package (3.4 ounces) vanilla or banana cream instant pudding and pie filling mix
  • 1 cup cold milk
  • 6 tablespoons hot fudge topping, heated according to package directions
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 large banana, thinly sliced
  • 1 1/2 cups sweetened whipped cream


Adapted from


Step 1

Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes. Cover and refrigerate for 20 minutes.

Spoon 1 tablespoon fudge topping into each pastry shell. Reserve 6 slices banana. Divide the remaining banana among the pastry shells. Spoon the pudding mixture into the pastry shells. Top each with 1/4 cup whipped cream and 1 slice reserved banana.

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