Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Crepes |
| 1 can | (16-oz.) fruit cocktail |
| 1 can | Frozen dessert topping - thawed |
| 1 small | Ripe banana sliced |
| ½ cup | Miniature marshmallows |
| ⅓ cup | Shredded coconut |
Drain fruit, reserve 3 T. of juice and ½ cup fruit cocktail.
Notes: By AnnMarie Stauffer, Nesquehoning. The Times News, PA Combine remaining fruit dessert topping, banana, marshmallow, coconut and reserved juice. Mix lightly ½ cup fruit mixture to fill each crepe.
Garnish with additional topping and fruit. To freeze crepes stack with waxed paper between. Wrap in heavy foil or freezer paper. Will keep 3 months frozen. Thaw at room temperature. Heat in a 350° oven 10-15 minutes.
Serves 4.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 9, 1998