Ingredients:
10 bananas
2 segmented chocolate candy bars ( depending how many segments)
30 phyllo pastry sheets, 3 per banana
melted butter
sugar
2 pints strawberries
1 container Cool Whip
toasted sliced almonds
Directions:
Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack.
Take one banana and 2 chocolate segments and place on the long end.
Fold side flaps over banana and brush flaps with butter.
Roll up.
Brush ends with butter and seal.
Brush roll with egg wash.
Repeat.
Oven to about 350 deg and bake 15 – 20 minutes.
Puree 1 pint strawberries and fold into cool whip.
Slice the rest.
Toast almonds.
TO SERVE: Place one banana roll on plate.
Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it.
Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
ENJOY.
Many possible variations.
Reeses Cup instead of regular chocolate or any other candy bar.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.