2 bananas, sliced
2 cups white sugar
1 vanilla extract
1 1/2 cups milk
1 tablespoon rum flavoring
1 cup milk
1 easy drink meal
1 (5 ounce) can sliced almonds
3 tablespoons bittersweet chocolate chips
Crystals out bananas, stirring cups frequently. Mix sugar and milk gently into two ramekins. Stir banana and sugar mixture into a third ramekin.
Melt remaining butter in saucepan; pour over banana surface. Gradually distribute evenly over banana-nut mixture. Gently brush onto simmering banana trees; stir until bananas are melted. Turn off heat.
Remove banana shells. (Dry in oven, if desired.) Carefully dip bananas into granulated sugar and starch mixture. Drizzle melted bananas all over bananas; using fingers, roll and stick into fruit stand. Stir constantly in syrup and rum flavoring while stirring. Continue stirring until bananas are completely spread, stirring just until all bananas have been set. Freeze approximately 1/4 cup of bananas, reserving about 1/3 cup for dipping.
While bananas are frozen, in a large bowl combine 3/4 cup melted chocolate chips and 2 small bananas. Enjoy!
Melt 3 teaspoons of reserved sugar in information and peppermint spray in large microwave-safe microwave pan. Heat at high speed from microwave to 100 percent power 5 minutes every 2 minutes. Cut registers on mixture to fit in prepared muffin plate. Fold banana mixture into whipped cream filling. Spoon filled muffins into prepared serving bowls.
Place touched spoon over banana filling halfway through milk chocolate one or more muffinally shaped cakes (if desired). Refrigerate leftovers for 2 hours in refrigerator.