2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.

Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.

Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.

Yields 4 to 6 servings.

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