Creamy Banana Walnut Squares

1 package (14 ounces) banana quick bread and muffin mix (plus ingredients to make bread)
1 container (8 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1 package (3.4 ounces) banana instant pudding and pie filling
1/4 teaspoon cinnamon
3 medium bananas, sliced, divided
1/2 cup walnuts, chopped
1/4 cup semi-sweet chocolate morsels

Preheat oven to 350� F. Prepare banana bread mix according to package directions; pour into square baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Immediately press bread down in center using spatula, forming a flat surface. Cool completely.

Set aside 1/2 cup of the whipped topping for later use. In a bowl, combine remaining whipped topping and sour cream. Add pudding mix and Cinnamon; whisk until smooth.

Slice bananas. Chop walnuts. Spread 1/2 cup of the pudding mixture over banana bread; top with a single layer of banana slices. Sprinkle with half of the walnuts. Attach open star tip to a decorator; fill with 1 cup of the pudding mixture and set aside. Spread remaining pudding mixture over banana layer.

Combine reserved whipped topping and chocolate morsels in small micro cooker?. Microwave, uncovered, on HIGH 30 seconds or until melted; mix until smooth. Drizzle glaze over pudding layer; sprinkle with remaining nuts.

Using a serrated knife, cut cake into 16 squares. Using a decorator, pipe a small star of filling onto each square; place one slice of banana onto each star. Serve.

Yield: 16 servings

Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 37 g, Protein 3 g, Sodium 250 mg, Fiber 1 g