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1
Heat oven to 400F.
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2
Cut pastry sheet crosswise into 3 rectangles.
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3
Roll or stretch each rectangle into 14x3-1/2-inch rectangle.
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4
Place, 2 inches apart, on parchment-covered baking sheet.
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5
Sprinkle 1 rectangle with granulated sugar and nuts.
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6
Cover all rectangles with second sheet of parchment; top with second baking sheet.
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7
Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min.
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8
to flatten pastries.
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9
Remove top baking sheet and top parchment sheet.
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10
Reduce oven temperature to 375 degrees F. Bake pastry 8 to 10 min.
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11
or until golden brown.
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12
Cool completely.
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13
Meanwhile, mix sour cream and powdered sugar in medium bowl until blended.
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14
Gently stir in half the COOL WHIP.
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15
Microwave 3 oz.
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16
chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.
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17
; stir until chocolate is completely melted and mixture is well blended.
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18
Cool.
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19
Slice bananas.
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20
Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture.
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21
Repeat layers.
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22
Cover with nut-topped pastry, nut side up.
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23
Melt remaining chocolate; drizzle over dessert.
