Quick and Fruity Crescent Waffles

• 14 cup pecan pieces
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 12 cup blueberry jam
• 1 (6 ounce) container blueberry yogurt
• 1 firm ripe banana, cut into 1/4-inch slices
• 12 cup whipped cream
• 14 teaspoon ground cinnamon
• 12 cup fresh blueberries, if desired

1. Heat oven to 200F Heat square or rectangular waffle maker.
2. Spray with Cooking Spray.
3. Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned.
4. Remove from skillet; set aside.
5. Separate crescent dough into 8 triangles.
6. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle.
7. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown.
8. Place cooked waffles on cookie sheet in oven to keep warm.
9. In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
10. To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates.
11. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans.
12. Top with whipped cream; sprinkle lightly with cinnamon.
13. Garnish with blueberries.

pecan, rolls, blueberry jam, blueberry yogurt, firm ripe banana, whipped cream, ground cinnamon, fresh blueberries

Taken from www.food.com/recipe/quick-and-fruity-crescent-waffles-305446 (may not work)