Recipe Ingredients:
1/4 cup Semi-Sweet Chocolate morsels, grated
3/4 cup Hot Fudge ice cream Topping
1/2 cup toasted sliced almonds, coarsely chopped
5 small Bananas, sliced
1/2 (16 oz) package thawed, frozen phyllo dough (20 sheets)
Nonstick cooking spray
Thawed, frozen whipped topping
Additional Hot fudge Ice Cream topping
Powdered Sugar
Preheat oven to 425*F. Grate chocolate morsels with a cheese grater. Combine chocolate and ice cream topping in a medium sized bowl. Coarsely chop almonds and set aside. Slice bananas.
For each phyllo bundle, place one sheet of phyllo on a large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal. Spoon about 1 Tbsp. of the chocolate mixture evenly over one narrow edge of phyllo. Arrange banana slices (about half of one banana) evenly over chocolate mixture.
Fold bottom edge of phyllo up over banana slices. Fold sides of phyllo in toward center. Gently roll up phyllo from bottom to top. Repeat with remaining phyllo dough, chocolate mixture and banana slices.
Place phyllo bundles, seam side down, onto a large round stone or baking dish; lightly spray with cooking spray and sprinkle with almonds. Bake 10-12 minute or until edges are deep golden brown. Remove from oven; serve warm. If desired, serve with a dollop of whipped topping; drizzle additional ice cream topping over bundles and sprinkle with powdered sugar. ENJOY!!
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