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2 (3 oz.) each pkgs. Philadelphia cream cheese
2 pkgs. (10 biscuits each) refrigerator butter biscuits
1 c. sugar
2 tsp. cinnamon
6 tbsp. butter
1/2 c. chopped pecans

Cut cream cheese into 20 pieces. Roll each biscuit into 3 inch diameter. Combine sugar and cinnamon. Place 1 of the 20 cheese balls and 1 teaspoon cinnamon mixture into each biscuit. Pinch dough to seal. Pour half the melted butter into bottom of 5 cup ring mold. Sprinkle half the nuts and half the remaining sugar and cinnamon mixture into mold. Place half the balls atop mixture, seam sides up. Repeat layers. Bake at 375 degrees for 20 minutes until browned. Cool 5 minutes in pan and invert onto serving plate.
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