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1
In a large saucepan, combine the sugar, pudding mix, flour and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
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2
Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the surface of pudding mixture. Refrigerate until chilled, about 4 hours.
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3
Stir in the cream, bananas and vanilla. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in the refrigerator freezer for 2-4 hours.
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4
In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, two at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
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5
Drop by 2 rounded tablespoonfuls 3 in. apart onto greased
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6
. Bake at 400u00b0 until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
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7
To serve, spoon banana ice cream into cream puffs; replace tops. Drizzle with hot fudge topping and sprinkle with nuts.
