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Ingredients
Pie Crust Dippers
Topping
-
4
tablespoons butter
-
1/2
cup packed brown sugar
-
1/2
cup heavy whipping cream
-
1/2
teaspoon vanilla
-
1/8
teaspoon salt
-
1
cup chopped pecans, toasted
Dip
-
1
package (8 oz) cream cheese, softened
-
1/2
cup powdered sugar
-
1
cup Cool Whip frozen whipped topping, thawed
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-
Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
-
Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
-
Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
-
Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
-
In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
-
In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.
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440
Calories
33g
Total Fat
3g
Protein
33g
Total Carbohydrate
20g
Sugars
Nutrition Facts
Serving Size:
1/3 Cup Dip and 3 Pie Crust Dippers
- Calories
- 440
- Calories from Fat
- 290
- Total Fat
- 33g
- 50%
- Saturated Fat
- 15g
- 76%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 270mg
- 11%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 20g
- Protein
- 3g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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