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Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
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Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets.
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Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment.
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Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll.
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Top with another waxed paper square.
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Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper.
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Place roll on cookie sheet.
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Repeat with remaining rolls, placing 1 inch apart on cookie sheet.
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Set icing aside.
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Bake 8 to 10 minutes or until golden brown.
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Meanwhile, in 10-inch skillet, melt butter over medium-high heat.
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Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently.
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Reduce heat to medium-low.
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Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed.
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Gently stir in orange segments.
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In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form.
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To serve, top flatcakes with warm pineapple topping and orange cream.
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High altitude (3500-6500 ft): No change.
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19
(r)CRISCO is a trademark of The J.M.
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20
Smucker Company
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Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
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22
(r)Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
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(r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M.
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Smucker Company
