Banana Dessert Wraps

½ cup coconut
½ cup chopped pecans
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
¼ cup sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
4 firm ripe bananas (5 to 6 inch)
1/3 cup semisweet chocolate chips
1 12oz. jar hot caramel ice cream topping, heated
Whipped cream, if desired
1 cup vanilla ice cream

Spread coconut and pecans separately on ungreased cookie sheet. Bake at 350°
for 5 to 8 minutes, stirring occasionally, until light golden brown; set
aside. Increase oven temperature to 400°. Remove pie crust from pouch;
place flat onto work surface. With rolling pin, roll crust until 12" in diameter.

In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar
mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into
4 wedge-shaped pieces. Place 1 banana lengthwise on each crust wedge,
about ¾" from curved edge (if banana is too long, trim ends to fit
within crust, at least 1/4 inch from each edge). Push about 1 rounded
tablespoon chocolate chips, points first, into top and sides of each banana.

Bring curved edge and point of each crust wedge up over banana to meet; pinch
seam and ends to seal, shaping crust around banana. Sprinkle tops of
wrapped bananas with reserved 1 tablespoon sugar mixture; place on
ungreased cookie sheet. Bake at 400° for 10 to 14 minutes or until golden
brown. Immediately remove from cookie sheet. Cool 5 minutes.

To serve, drizzle or spread about 2 tablespoons warm caramel topping on each
individual dessert plate. Top each with baked banana, whipped cream and
additional caramel topping, if desired. Sprinkle coconut and pecans over top
of each. Serve with ice cream.