Praline Crescent Dessert

Jamallah Bergman


Baked in muffin cups and topped with whipped cream, this simple dessert has everyone's favorite flavors.

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1/3 c
margarine or butter
1/2 c
brown sugar, firmly packed
3 Tbsp
dairy sour cream
1 c
crisp rice cereal
1/2 c
chopped pecan or nuts
1/2 c
1 can(s)
refrigerated crescent rolls
1 pkg
cream cheese, room temperature (3oz)
2 Tbsp
powdered sugar
whipping cream, whipped, if desired

Directions Step-By-Step

Heat oven to 375. 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 for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy