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Ingredients
- 1/2 cup margarine or butter
- 1/2 cup firmly packed brown sugar
- 3 tablespoons sour cream
- 1 cup crisp rice cereal
- 1/2 cup chopped pecans or nuts
- 1/2 cup coconut
- 8 oz. package crescent rolls
- 3 oz. package cream cheese softened
- 2 tablespoons powdered sugar
- Whipped cream, whipped (optional)
Preparation
Step 1
Heat oven to 375 degrees. In small saucepan, over low heat, melt margarine. Add brow n sugar, cook 2 minutes, stirring continuously. 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. Spoon 1 heaping tablespoon brown sugar mixture in each cup.
Bake at 375 degrees for 11-16 minutes or until deep brown. Serve warm or cool topped with whipped cream. To make ahead, cover and refrigerate up to 2 hours, bake as directed.