Banana Pecan Pancake Bake Recipe

Ingredients

• 2 boxes (16.4 oz) frozen Pillsbury™ Buttermilk Pancakes (12 Count)
• 2 tablespoons butter or margarine, softened
• 3 eggs
• 1 cup half-and-half
• 1/4 cup maple-flavored syrup with butter
• 1/2 teaspoon ground cinnamon
• 2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt
• 4 medium bananas, cut diagonally into 1/4-inch-thick slices
• 1/2 cup chopped pecans
• 3/4 cup extra-creamy whipped topping with real cream
• 12 diagonal slices bananas (1/4 inch thick)
• 3/4 cup maple-flavored syrup with butter
• 2 tablespoons chopped pecans, if desired
• Additional ground cinnamon, if desired