Tuesday, July 1, 2008

Banana Butterscotch Crepe Cups

2 Crepes
1 package sugar free butterscotch pudding
1 cup Marshmallow Cream
2 cups whip cream
1 banana, peeled and thinly sliced

Preheat oven to 325.
Turn two juice glasses upside down on a baking sheet. Spray the glasses with cooking spray. Place crepes over the cups evenly. Press sides gently against glass. Spray crepes lightly with cooking spray.

Bake 6-8 minutes, until browned. Carefully remove crepe cups from glass. Cool on wire rack while preparing filling.

In a small bowl combine pudding mix, whip cream, and marshmallow cream.

Put a layer of banana in the bottom of each crepe cup. Spoon filling over bananas. Top with more bananas.