Ingredients

1 package Pepperidge Farm puff pastry shells

3 ripe (not overripe) bananas

Hershey's chocolate syrup

Cream Sauce:

1 Tablespoon flour

4 eggs yolks

1 Tablespoon vanilla extract

2 cups whipping cream

1/2 cup sugar

2 scoops vanilla ice cream

Bake pastry shells as directed on the box. Remove the top and inside. (You can save the tops and top the pastries with them if you'd like.) Allow to cool. Place pastries on 5 dessert plates. Chop bananas into bite-sized pieces and add then to cream sauce (below). Pour into pastry shells, allowing some to spill out over the edge onto the plate. You can place a top decoratively on some of the fallen filling or on the top if you'd like. Drizzle with chocolate syrup and serve immediately.

Cream Sauce: Combine flour, egg yolks, and vanilla in bowl; set aside. In a saucepan over medium heat, bring whipping cream and sugar to a boil; remove from heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat and stir in ice cream. Allow to chill in refrigerator overnight.

Serves: 6

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