-
1
Drain pineapple, reserving 1-1/2 cups of the liquid (or 6 Tbsp.
-
2
of the liquid for trial recipe); set aside.
-
3
Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
-
4
Beat on medium speed 1 min.
-
5
or until creamy.
-
6
Add 1 qt.
-
7
of the whipped topping (or 1 cup of the whipped topping for trial recipe), the pineapple, 3/4 cup of the reserved pineapple liquid (or 3 Tbsp.
-
8
of the reserved pineapple liquid for trial recipe) and the orange zest; mix just until blended.
-
9
Set aside.
-
10
Melt butter in large nonstick skillet on medium-high heat.
-
11
Add bananas and brown sugar; mix lightly.
-
12
Saute 3 to 5 min.
-
13
or until bananas are softened.
-
14
Stir in remaining 3/4 cup reserved pineapple liquid (or remaining 3 Tbsp.
-
15
reserved liquid for trial recipe).
-
16
For each serving: Spread 3 Tbsp.
-
17
of the cream cheese mixture onto center of 1 crepe; top with 2 Tbsp.
-
18
of the banana mixture.
-
19
Fold top and bottom of crepe halfway over filling to meet in center, then fold in opposite sides about 1 inch over filling.
-
20
Place crepe, seam-side down, on dessert plate.
-
21
Top with about 2 Tbsp.
-
22
of the remaining banana mixture and 1 Tbsp.
-
23
of the remaining whipped topping.
-
24
Sprinkle with about 1/8 tsp.
-
25
of the cinnamon sugar.
