1 pkg (38 oz each) Marie Callender's® Banana Cream Pie (thawed according to package directions)
2/3 cup reduced fat (2%) milk
1 tablespoon butter
1/2 cup all-purpose flour
1 tablespoon chocolate syrup
1/2 cup chocolate hazelnut spread
PAM® Original No-Stick Cooking Spray
1 bananas, sliced
Reddi-wip® Original Dairy Whipped Topping
Banana Pie Crepes
|% Daily Value|
|Total Fat||25 g||38%|
|Saturated Fat||16 g||80%|
|Dietary Fiber||3 g||12%|
|Vitamin C||2 mg||3%|
|Vitamin A||361 iu||7%|
Blend half of Marie Callender's® Banana Cream Pie (crust and filling) in medium bowl until smooth. Set aside banana crepe filling.
In second bowl, whisk together eggs, milk, melted butter and flour until smooth. Stir in chocolate syrup.
Spray 10-inch skillet generously with cooking spray; heat over medium heat. Pour 3 tablespoons batter in skillet; immediately tilt skillet to even ly cover bottom with batter. Cook 1 to 2 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter.
Spread each crepe with 2 tablespoons chocolate hazelnut spread; top with 3 tablespoons pie mixture.
Carefully roll up or fold into quarters, top Banana Pie Crepes with fresh bananas and Reddi-wip®.
For a spring decorating idea, top Banana Pie Crepes with a few strawberry roses. To make, start at the bottom of each strawberry and cut rows of "petals". Bend each petal so that it curls out slightly. To save time, use prepackaged crepes that are available in your local grocery store.
Banana Pie Crepes
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