- Flatcakes:
- 1 tablespoon Crisco® Pure Vegetable Oil
- 1/2 cup Fisher® Chef's Naturals® Pecan Chips
- 1 (13.9 ounce) can Pillsbury® refrigerated orange flavor sweet rolls with icing, divided
- Topping:
- 2 tablespoons LAND O LAKES® Butter
- 2 firm ripe medium bananas, sliced
- 2 tablespoons lime juice
- 1 cup fresh or canned, drained, pineapple tidbits
- 1 (12 ounce) jar SMUCKER'S® Pineapple Ice Cream Topping
- 1 (15 ounce) can mandarin orange segments in light syrup, drained
- Orange Cream:
- 1 1/4 cups whipping cream
- Icing from can of sweet rolls
- Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
- Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
- Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
- In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form.
- To serve, top flatcakes with warm pineapple topping and orange cream.