Banana Dessert Wraps

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Easy and yummy treat

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Steps

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Heat oven to 350f.

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Spread coconut and pecans separately on ungreased cookie sheet.

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Bake 5 to 8 minutes , stirring occasionally , until light golden brown.

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Set aside.

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Increase oven temperature to 450f remove pie crust from pouch.

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Place flat onto work surface.

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With rolling pin , roll crust until 12 inches in diameter.

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In small bowl , mix sugar , cinnamon and nutmeg.

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Reserve 1 tablespoon sugar mixture.

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Sprinkle remaining sugar mixture evenly over crust.

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Cut crust into 4 wedge-shaped pieces.

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Place 1 banana lengthwise on each crust wedge , about 3 / 4 inch from curved edge.

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Push about 1 rounded tablespoon chocolate chips , points first , into top and sides of each banana.

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Bring curved edge and point of each crust wedge up over banana to meet.

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Pinch seam and ends to seal , shaping crust around banana.

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Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture.

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Place on ungreased cookie sheet.

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Bake 10 to 14 minutes or until golden brown.

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Immediately remove f.

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Ingredients

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coconut, pecans, refrigerated pie crust, sugar, ground cinnamon, ground nutmeg, bananas, semi-sweet chocolate chips, caramel ice cream topping, whipped cream, vanilla ice cream