Banana Nutella Crescent Cups

By srumbel

Banana cheesecake and chocolate hazelnut spread make these little crescent cups an easy little treat for busy days.
from insidebrucrewlife.com

Ingredients

• 1 roll refrigerate Pillsbury® Crescent Rolls
• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 2 bananas, 1 overripe & 1 ripe
• 1/2 cup chocolate hazelnut spread
• Cool Whip

Preparation

Step 1

Open the crescent rolls. Press two triangles into a rectangle. Cut each rectangle into six squares. Repeat with the remaining rolls. Press each square into a greased mini muffin tin.
Beat the cream cheese and sugar until creamy. Use a fork to mash the overripe banana into 1/2 cup. Add to the cream cheese mixture and beat in.
Fill the crescent cups with the cheesecake mixture. Bake at 375 degrees for 15 minutes. Remove from the oven and let cool in the pan for 15 more minutes. Remove and cool completely on a wire rack. Refrigerate until chilled.
Spoon a little bit of chocolate hazelnut spread on each crescent cup. Top with Cool Whip. Cut the ripe banana into slices and place on each cup. Keep refrigerated in a sealed container. Makes 24 mini crescent cups.

Yield: 24 crescent cups