1/3 c. butter
1/2 c. firmly packed brown sugar
3 tbsp. dairy sour cream
1 c. crisp rice cereal
1/2 c. chopped pecans or nuts
1/2 c. coconut
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
3 oz. pkg. Philadelphia cream cheese, softened
2 tbsp. powdered sugar

Heat oven to 375 degrees. In small saucepan, over low heat, melt butter. 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 to coat evenly.

Separate dough into 8 triangles. Press each triangle to cover bottom and sides of ungreased muffin cups.

Combine cheese and powdered sugar. Spread rounded teaspoonful over bottom of each cup. Spoon heaping tablespoonful cereal mixture into each cup. Bake at 375 degrees for 11-16 minutes until deep golden brown. Serve topped with whipped cream, if desired. Store in refrigerator. 8 servings.