Black Bottom Banana Cream Puffs

By pattie_d

Ingredients

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

Preparation

Step 1

Directions

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.

The pastry shells can be prepared up to 4 hours ahead and kept at room temperature.

The pudding mixture can be prepared up to 48 hours ahead and kept covered and refrigerated.

For a finishing touch, you can drizzle additional warm hot fudge topping over the filled pastries or sprinkle with unsweetened cocoa powder.