caramel banana fluff and Frozen Raspberry Treats recipe
Caramel Banana Fluff
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Preheat oven to 350 degrees F.
In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.
On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit. Bake for 11 to 13 minutes, or until pastry is golden brown.
Heat caramel topping and drizzle over dessert. Serve warm.
Yield: 4 servings.
Frozen Raspberry Treats
1 (10 ounce) package frozen raspberries
1/2 cup dairy sour cream
1 cup heavy cream, whipped
1/2 cup miniature marshmallows
Thaw raspberries; blend raspberries with dairy sour cream. Fold in whipped cream and marshmallows. Spoon mixture into popsicle containers or small drinking cups. Insert wooden sticks. Freeze until firm.