Ingredients
DRY INGREDIENTS:
Sugar (or substitute)- 1 cup
Pecans, chopped - 3/4 cup
OPTIONAL: grated orange rind - 2 teaspoons
WET INGREDIENTS:
Pillsbury “Grands” - 2 package
Mandarin oranges - FROM 11 oz can
Cream cheese - No fat - 1/2 pkg (8 oz pkg)
Butter (or substitute) - 1/2 cup melted
DRIZZLE FROSTING:
Powdered sugar - 1 cup
juice from Mandarin oranges - 4 TABLESPOONS
Preparation
In a medium bowl mix all the dry ingredients and set aside
Biscuits: Place about 3/4 to 1 teaspoon of cream cheese in the center of each biscuit. Make a depression with thumbs in center of each biscuit for the cream cheese. Fold the biscuit in half over the cheese , pressing the edges to close.
Dip the biscuits in melted butter, then dredge the biscuit in the sugar/pecan mixture. Place biscuits in a Bundt pan (may sub Pyrex dish - snuggle biscuits right next to each other). Then push 2 mandarin lenghwise into each biscuit and seal. Drizzle remaining melted butter over top and then sprinkle remaining sugar mixture on top.
BAKE at 350 degrees for 35-40 minutes.
If BUNDT pan was used, invert immediately on to serving plate.
FROSTING: Mix powdered sugar with mandarin juice. Drizzle on top of warm coffee cake and serve immediately.
