Serves: 8
Total Calories: 326
Heat oven to 375°F. Melt margarine in medium saucepan over low heat. Add brown sugar cook 2 minutes, stirring constantly. Add sour cream cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup spread over bottom. Divide brown sugar mixture evenly into cups.
Bake at 375°F. for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.
TIP: To make ahead, prepare, cover and refrigerate up to 2 hours bake as directed.
Nutrition Per Serving: Calories 390 Protein 4g Carbohydrate 33g Fat 27g Sodium 400mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Praline Crescent Dessert recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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