2 medium sweet plantains, peeled and cut into 1/3-inch-thick diagonal slices
3 Tbsp. Country Crock® Spread, divided
2 Tbsp. caramel ice cream topping, warmed
2 Tbsp. Mexican crema
Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook 1/2 of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.
Serve plantains drizzled with caramel sauce and Mexican crema.