Instructions: Drain fruit, reserve 3 T. of juice and 1/2 cup fruit cocktail.

Combine remaining fruit dessert topping, banana, marshmallow, coconut and reserved juice. Mix lightly 1/2 cup fruit mixture to fill each crepe.

Garnish with additional topping and fruit. To freeze crepes stack with waxed paper between. Wrap in heavy foil or freezer paper. Will keep 3 months frozen. Thaw at room temperature. Heat in a 350 oven 10-15 minutes.

Serves 4.

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