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Cook'n with Betty Crocker 
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Praline Crescent Dessert |
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Serves: 8 Print this RecipeMarjorie Hooper - Lakeland, Florida Bake-Off® Contest 30, 1982 Prize Winner Baked in muffin cups and topped with whipped cream, this simple dessert has everyone's favorite flavors. 1/3 cup margarine or butter 1/2 cup firmly packed brown sugar 3 tablespoons dairy sour cream 1 cup crispy rice cereal 1/2 cup chopped pecans or nuts 1/2 cup coconut 1 (8-ounce) can refrigerated crescent rolls 1 3 ounce package cream cheese, softened 2 tablespoons powdered sugar Whipping cream, whipped, if desired 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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