Caramel Banana Cream-Puff Ring

• 1 c. water
• 1/3 c. Parkay margarine
• 1 Tbsp. sugar
• 1 c. flour
• 4 eggs
• 3 bananas, sliced
• 1/4 c. water
• 3 1/4 oz. pkg. vanilla pudding and pie filling mix
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1 c. heavy cream, whipped
• 28 Kraft caramels

1. Combine water, margarine, sugar and salt in saucepan; bring to boil.
2. Add flour; stir vigorously over low heat until mixture forms a ball.
3. Remove from heat; add eggs, one at a time, beating until smooth after each addition.
4. Spoon dough onto a greased cookie sheet to form a ring 7-inches diameter.
5. Bake at 400u0b0 for 40 to 45 minutes or until deep golden brown and crusty.
6. Cool. Cut in half horizontally.
7. Prepare mix as directed for pudding on package except using 1 1/2 cups milk.
8. Stir in vanilla.
9. Cover surface of pudding mixture with waxed paper or transparent wrap; chill.
10. Fold in whipped cream and bananas.
11. Spread mixture over bottom half of ring.
12. Top with other half of ring.
13. Melt caramels with water in pan over low heat, stirring constantly.
14. Cool slightly.
15. Serve with ring.
16. Makes 10 to 12 servings.

water, parkay margarine, sugar, flour, eggs, bananas, water, vanilla pudding, salt, vanilla, heavy cream, caramels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449085 (may not work)