1 can (15 1/4 ounce) peach slices in syrup, drained, reserving 1/4 cup liquid
1/3 cup raisins
1/4 cup creme de banana
2 bananas cut into 1/2 inch pieces
1 cup frozen whipped topping, thawed
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Let's Make It
Preheat oven to 450°F. Roll out dough and place on ungreased large cookie sheet or 12 inch pizza pan. Brush with 2 tablespoons melted butter. In small bowl, combine sugar and cinnamon; mix well. Sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges. Bake for 9 to 11 minutes or until golden brown. Cool while preparing filling.
Melt 1/4 cup butter in large skillet over medium high heat. Add peaches, reserved 1/4 cup peach liquid, raisins and creme de banana; mix well. Reduce heat to medium; cook 3 minutes. Add bananas; cook an additional 3 minutes or until bananas are thoroughly heated, stirring occasionally.
To serve, place 1 pie crust wedge cinnamon side up, on each serving plate. Spoon about 3/4 cup fruit mixture over each wedge. Top each with another wedge. Top with 1/4 cup whipped topping. Store in refrigerator.