Banana Crepes with Tropical Cream Filling

1. 1

   Drain pineapple, reserving 1-1/2 cups of the liquid (or 6 Tbsp.

2. 2

   of the liquid for trial recipe); set aside.

3. 3

   Place cream cheese in large bowl of electric mixer fitted with paddle attachment.

4. 4

   Beat on medium speed 1 min.

5. 5

   or until creamy.

6. 6

   Add 1 qt.

7. 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. 8

   of the reserved pineapple liquid for trial recipe) and the orange zest; mix just until blended.

9. 9

   Set aside.

10. 10

    Melt butter in large nonstick skillet on medium-high heat.

11. 11

    Add bananas and brown sugar; mix lightly.

12. 12

    Saute 3 to 5 min.

13. 13

    or until bananas are softened.

14. 14

    Stir in remaining 3/4 cup reserved pineapple liquid (or remaining 3 Tbsp.

15. 15

    reserved liquid for trial recipe).

16. 16

    For each serving: Spread 3 Tbsp.

17. 17

    of the cream cheese mixture onto center of 1 crepe; top with 2 Tbsp.

18. 18

    of the banana mixture.

19. 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. 20

    Place crepe, seam-side down, on dessert plate.

21. 21

    Top with about 2 Tbsp.

22. 22

    of the remaining banana mixture and 1 Tbsp.

23. 23

    of the remaining whipped topping.

24. 24

    Sprinkle with about 1/8 tsp.

25. 25

    of the cinnamon sugar.

* Per serving · 4 servings · Values may vary.