2/3 c. packed brown sugar
2 tbsp. whipping cream
1 tbsp. butter
3 tbsp. rum
4 med. bananas
1/2 c. chilled whipping cream
1 tbsp. packed brown sugar
1/4 c. 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 caramel sauce. Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon whipped cream over bananas and sauce; garnish with almonds. 4 to 6 servings.