Drain fruit, reserve 3 T. of juice and 1/2 cup fruit cocktail.

Combine remaining fruit dessert topping, banana, marshmallow, coconut and reserved juice. Mix lightly 1/2 cup fruit mixture to fill each crepe.

Garnish with additional topping and fruit. To freeze crepes stack with waxed paper between. Wrap in heavy foil or freezer paper. Will keep 3 months frozen. Thaw at room temperature. Heat in a 350° oven 10-15 minutes.