3 tbsp. butter, divided
1 cup milk
1 cup flour
1/2 tsp salt
1/4 cup chocolate chips
1 (8 ounce) container Cool Whip©, thawed
1 (5.1 ounce) vanilla instant pudding mix
3/4 cup cold milk
1 cup strawberries
1 (8 ounce) can mandarin oranges, drained and patted dry
1. Preheat oven to 450º. For popover puff, place butter in a bowl and microwave to melt. Measure 1 tbsp of the butter into bottom of deep dish baker; brush over bottom only.
2. In a large bowl, combine milk, eggs, and remaining butter; whisk. In a small bowl, combine flour and salt. Add flour mixture to egg mixture; whisk until smooth. Pour batter into baker. Bake 20 minutes. Reduce heat to 350º; continue baking 10 to 15 minutes or until puffed and golden brown. Remove to cooling rack and let cool for 5 minutes. If necessary, use a knife to cut around sides of puff to loosen from baker. Carefully transfer to a round platter.
3. Place chocolate chips and 1/2 cp of the whipped topping in small microwave-safe bowl; microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Drizzle half of the glaze over bottom of puff. For filling, in small batter bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Fold in remaining whipped topping; set aside.
4. Slice bananas, and strawberries. Spoon half of the bananas, strawberries and orange segments evenly over bottom of puff. Spread filling over fruit. Top with remaining fruit. Drizzle with remaining chocolate glaze. Sprinkle with powdered sugar. Slice and serve.
Yield: 16 servings
Nutritional info: 190 calories, 8g fat, 24g carbs, 1g fiber, 4g protein