Chocolate-Banana Phyllo Bundles

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-ounce) package thawed, frozen phyllo (or filo) dough (20 sheets)
Nonstick cooking spray
Thawed, frozen whipped topping, additional hot fudge ice cream topping and powdered sugar (optional)

1. Preheat oven to 425 degrees F. Grate chocolate morsels. Combine chocolate and ice cream topping in bowl. Coarsely chop almonds; set aside. Slice bananas.
2. For each phyllo bundle, place one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal. Spoon about 1 tablespoon 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 in toward center. Gently roll up phyllo from bottom to top. Repeat with remaining phyllo dough, chocolate mixture and banana slices.
3. Place phyllo bundles, seam side down, onto cooking sheet; lightly spray with cooking spray and sprinkle with almonds. Bake 10-12 minutes or until edges are deep golden brown. Remove from oven; serve warm. If desired, serve with a dollop of whipped topping; drizzle with additional ice cream topping and sprinkle with powdered sugar.
Yield: 10 bundles
Cook's Tip: keep phyllo sheets covered with plastic wrap while working on a recipe. Otherwise, phyllo may dry out and crack, becoming unusable.
From: The Pampered Chef Season's Best Recipe Collection Spring/Summer 2006 p 32