Black Bottom Banana Cream Puffs

Hot fudge, bananas, pudding, puff pastry and whipped cream...with those ingredients, these individual dessert shells are guaranteed to be delicious!
  • prep: 35 minutes
  • chill: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (3.4 ounces) instant vanilla pudding and pie filling mix or instant banana cream 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 cup sweetened whipped cream

Directions

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

  2. 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.

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

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

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

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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