Cake: Maple Cream Coffee Treat

1 c. brown sugar (firmly packed)

1/2 c. chopped nuts

1/3 c. maple flavor syrup, or dark corn syrup

1/4 c. melted margarine

8-oz. pkg. Philadelphia cream cheese

1/4 c. powdered sugar

2 T. margarine

1/2 c. coconut

2 cans Hungry Jack refrigerated flaky biscuits

Combine brown sugar, nuts, syrup and melted margarine and put in bottom of a 13x9-inch ungreased pan.  Blend softened cream cheese, powdered sugar and the 2 tablespoons margarine until smooth; stir in the coconut. Separate the two cans of biscuits into 20 biscuits; press or roll each into a 4-inch circle. Spoon 1 tablespoon cream cheese mixture into the center of each biscuit.  Overlap dough over filling, forming finger-shaped rolls.  Place rolls, seam-side down, in two rows of 10 in prepared pan.  Bake for 25 to 30 minutes at 350 until golden brown.  Cool for 3 minutes; turn onto serving platter or waxed paper.  Refrigerate leftovers.  Makes 10 servings.

Mrs. Floyd (Renee) Liechty

Our Swiss Pantry II

First Mennonite Church

1987