Banana Crepes with Tropical Cream Filling

Drain pineapple, reserving 1-1/2 cups of the liquid (or 6 Tbsp.
of the liquid for trial recipe); set aside.
Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
Beat on medium speed 1 min.
or until creamy.
Add 1 qt.
of the whipped topping (or 1 cup of the whipped topping for trial recipe), the pineapple, 3/4 cup of the reserved pineapple liquid (or 3 Tbsp.
of the reserved pineapple liquid for trial recipe) and the orange zest; mix just until blended.
Set aside.
Melt butter in large nonstick skillet on medium-high heat.
Add bananas and brown sugar; mix lightly.
Saute 3 to 5 min.
or until bananas are softened.
Stir in remaining 3/4 cup reserved pineapple liquid (or remaining 3 Tbsp.
reserved liquid for trial recipe).
For each serving: Spread 3 Tbsp.
of the cream cheese mixture onto center of 1 crepe; top with 2 Tbsp.
of the banana mixture.
Fold top and bottom of crepe halfway over filling to meet in center, then fold in opposite sides about 1 inch over filling.
Place crepe, seam-side down, on dessert plate.
Top with about 2 Tbsp.
of the remaining banana mixture and 1 Tbsp.
of the remaining whipped topping.
Sprinkle with about 1/8 tsp.
of the cinnamon sugar.