Banana Baskets

• 16 white bread slices, crusts removed
• 1/2 cup butter, melted
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup dulce de leche (sweetened milk caramel)
• 1/3 cup packed brown sugar
• 2 Tbsp. cornstarch
• 1/2 cup milk
• 1 tsp. vanilla
• 1 banana
• 2 Tbsp. PLANTERS Sliced Almonds, toasted
• 1/4 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 8 sprigs fresh mint

1. Heat oven to 350 degrees F.
2. Flatten bread slices with rolling pin to 1/4-inch thickness; cut each diagonally in half, then diagonally in half again to make 4 triangles.
3. Brush with butter.
4. Line each of 16 muffin pan cups with 4 bread triangles, allowing bread points to extend over top of each cup and firmly pressing bread triangles onto bottom and up side of cup.
5. Bake 20 min.
6. or until golden brown.
7. Meanwhile, mix sour cream, dulce de leche and sugar in medium saucepan.
8. Dissolve cornstarch in milk; stir into sour cream mixture.
9. Cook on medium-high heat 12 to 15 min.
10. or until thickened, stirring constantly.
11. Cool completely.
12. Stir vanilla into sour cream mixture.
13. Chop banana; place in toast cups.
14. Top with sour cream mixture, nuts, berries and mint.

white bread, butter, s, dulce de leche, brown sugar, cornstarch, milk, vanilla, banana, blueberries, mint

Taken from www.kraftrecipes.com/recipes/banana-baskets-125136.aspx (may not work)