CHOCOLATE-BANANA NAPOLEON

Chocolate-Banana Napoleon image

They're flaky, creamy and meltingly good. But these napoleons are do-it-yourself simple. Get out the bananas and chocolate and let's get started.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 Tbsp. granulated sugar
1/4 cup sliced almonds
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
3 bananas

Steps:

Heat oven to 400°F.
Cut pastry sheet crosswise into 3 rectangles. Roll or stretch each rectangle into 14x3-1/2-inch rectangle. Place, 2 inches apart, on parchment-covered baking sheet. Sprinkle 1 rectangle with granulated sugar and nuts. Cover all rectangles with second sheet of parchment; top with second baking sheet.
Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min. to flatten pastries. Remove top baking sheet and top parchment sheet. Reduce oven temperature to 375ºF. Bake pastry 8 to 10 min. or until golden brown. Cool completely.
Meanwhile, mix sour cream and powdered sugar in medium bowl until blended. Gently stir in half the COOL WHIP. Microwave 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool.
Slice bananas. Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture. Repeat layers. Cover with nut-topped pastry, nut side up. Melt remaining chocolate; drizzle over dessert.

Nutrition Facts : Calories 560, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g