Banana Split Cream Puffs Recipes

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

Steps:

• In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until dough is smooth and shiny. , Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops. , In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Refrigerate leftovers.

Steps:

• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray.
• Place butter in large microwavable bowl. Microwave uncovered on High about 30 seconds or until melted. Stir in marshmallows. Microwave on High 1 to 3 minutes, stirring every 30 seconds, until marshmallows are melted and smooth. Stir in cereal. Spoon cereal mixture into pan; spread evenly and firmly. Freeze 15 minutes.
• Turn pan upside down onto cutting board; remove foil. Cut cereal mixture into 18 squares. Spoon about 1/4 cup ice cream onto 9 of the squares; spread slightly. Place 4 banana slices on each. Top with remaining squares; press slightly. Freeze about 45 minutes or until firm.
• Cut each sandwich crosswise in half. Wrap each in waxed paper. Freeze up to 1 week.