Banana Crème Pastries

INGREDIENTS
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls)
2 tablespoons finely chopped walnuts
1 tablespoon granulated sugar
1 teaspoon milk
1 container (6 oz) Yoplait® Original 99% Fat Free banana crème yogurt
1 snack-size container (3.5 oz) banana pudding
1 medium banana, sliced
Whipped cream topping (from aerosol can), if desired
Powdered sugar, if desired

DIRECTIONS

1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal.

2. In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.

3. Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana.

4. Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, walnut mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.

5. To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Garnish each with dollop of whipped cream topping; sprinkle with powdered sugar.

Turtle Cookie Sundaes

INGREDIENTS

2 Pillsbury® Ready To Bake!™ Big Deluxe Classics® turtle supreme cookies (from 18-oz package)
1 cup vanilla ice cream
2 tablespoons caramel topping
2 tablespoons chocolate topping
1 tablespoon chopped pecans
2 tablespoons frozen (thawed) whipped topping

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Remove from cookie sheet; cool completely, about 15 minutes.

2. Scoop 1/2 cup ice cream into each of 2 individual dessert bowls. Drizzle 1 tablespoon of each topping over each serving; sprinkle with pecans.

3. Break cookies in half; press ends into ice cream. Top with whipped topping.

Aloha Peach Pies

INGREDIENTS

2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
1 cup Cascadian Farm® frozen organic sliced peaches (from 10-oz bag), thawed as directed on bag
2 Pillsbury® Big Deluxe Classics® refrigerated white chocolate chunk macadamia nut cookies (from 16-oz package)
2 tablespoons cinnamon chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired

DIRECTIONS

1. Heat oven to 350°F (325°F for dark cookie sheet). Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

2. Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5-inch round with 1/4-inch-high rim around outer edge.

3. For each pie, spoon half of peaches onto biscuit. Crumble 1 cookie dough round evenly over peaches. Top with 1 tablespoon chips and 1 tablespoon coconut.

4. Bake 22 to 28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.