Praline Crescent Dessert Recipes

Steps:

• 1. 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.
• 2. Bake at 375 for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• 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 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.