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

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