Back Of The Box - Dessert Recipes

Lemon-Ginger Trifle with Apricots

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups water
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 teaspoons margarine or spread
1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
2 cups frozen whipped topping, thawed (from 8-ounce container)
8 cups 1-inch cubes angel food cake
6 large apricots, thinly sliced

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.

In large bowl, gently stir sugar mixture into whipped topping. In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours. Makes 8 servings

Note - You can use 1 can (16 ounces) apricot halves in juice, well drained and sliced, for the fresh apricots.

Bread Pudding with Bourbon Sauce

Bread Pudding
2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired

Bourbon Sauce
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

Heat oven to 350º. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot. In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended.

Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean. In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator. Makes 8 servings

White Chocolate-Berry Bread Pudding

Pudding
4 1/2 cups Original Bisquick mix
1 1/3 cups milk
3/4 cup grated white chocolate baking bars
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)

Berry Sauce and Garnish
1/3 cup sugar
2 tablespoons Original Bisquick mix
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)
1/2 cup water
Fresh berries, if desired

Heat oven to 450°. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.

Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350°. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.

In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator. Makes 12 servings

Brunch Bread Pudding

Bread Pudding
1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2 tablespoons raisins
3 eggs
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Dash of salt
1 1/2 cups milk
2 tablespoons packed brown sugar

Cran-Raspberry Topping
1 package (10 ounces) frozen raspberries, thawed
1 cup granulated sugar
1 cup cranberries

Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins. In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325º. Bake uncovered 50 to 60 minutes or until golden brown. Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar.

Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding. Makes 6 servings

Original Marshmallow Creme Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring.

Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (amount will be reduced).

Cranberry Apple Dumplings with Crimson Sauce

Sauce
1 can (16 ounces) whole berry cranberry sauce
1/4 cup orange juice or water
2 tablespoons red cinnamon candies

Pastry
1 cup plus 1 tablespoon shortening
3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
6 to 7 tablespoons cold water

Apples
4 small cooking apples (each about 3 inches in diameter), peeled and cored
4 teaspoons sugar
1 egg, slightly beaten
Additional sugar, if desired
Fresh mint leaves, if desired

Heat oven to 400º. Lightly grease bottom of jelly roll pan, 15 1/2x10 1/2x1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat.

In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Roll pastry into rectangle, 18x16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife.

Place apple on each pastry square. Spoon 1 tablespoon cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 teaspoon of the sugar. Moisten corners of pastry squares.

Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar.

Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture. Makes 4 servings

Marvelous Chocolate Truffles

6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips
Finely chopped nuts or candy decorations, if desired

Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container. Makes 15 candies

Chocolate Fudge

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Grease bottom and sides of 8-inch square pan with butter. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

Cook, stirring occasionally, to 234° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

Cool mixture without stirring to 120°, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Makes 64 pieces

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260º on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.)

Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container. Makes 4 dozen candies

Chocolate-Bourbon Balls

1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
1 tablespoon bourbon
Candy decorations or sugar

Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on high 1 to 2 minutes or until chips can be stirred smooth.

Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks. Makes 2 dozen candies

Deluxe Holiday Fudge

1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots
1/4 cup white baking chips, melted, if desired

Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares. Makes 6 dozen candies

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups berries

Heat oven to 325º. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.

Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.

Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan.

Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries. Makes 16 servings

Chocolate Cherry Brownie Dessert

1 package Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 or 3 eggs
1 1/2 cups whipping (heavy) cream
1 1/2 cups miniature marshmallows
1/2 cup chopped maraschino cherries, well drained
2 to 3 tablespoons chocolate topping, if desired

Heat oven to 350º. Prepare and bake brownie mix as directed on package, using water, oil and eggs, in 13x9-inch rectangular pan. Cool completely.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.

Cover and refrigerate about 1 hour or until chilled. For servings, cut into 4 rows by 4 rows. Cover and refrigerate any remaining dessert. Makes 16 servings

Sweetie-Pie Surprise

2/3 cup powdered sugar
1 package (3 ounces) cream cheese, softened
1/2 teaspoon almond extract
1 egg
1 3/4 cups Original Bisquick mix
2/3 cup miniature semisweet chocolate chips
1 can (21 ounces) cherry pie filling
1/4 cup white baking chips
2 teaspoons shortening

Heat oven to 400º. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Bisquick mix. Pat dough into 12-inch circle on ungreased cookie sheet.

Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly.

Cool 5 minutes. Gently loosen and transfer to serving plate. Spread pie filling over crust. Heat white baking chips and shortening over low heat until smooth; drizzle over pie filling. Makes 8 servings

Strawberry-Rhubarb Trifle

1/2 pound rhubarb, cut into 1/2-inch pieces (2 cups)
1 cup sugar
1/4 cup orange juice
2 cups sliced strawberries
2 packages (4-serving size each) tapioca or vanilla pudding and pie filling mix (not instant)
2 1/2 cups milk
2 cups frozen (thawed) whipped topping
1 package (16 ounces) frozen pound cake loaf
1/2 cup orange marmalade
1 cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Mix rhubarb, sugar and orange juice in 2-quart saucepan. Heat to boiling over medium heat; reduce heat to low. Cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.

While rhubarb mixture is cooling, mix pudding mix and milk in 2-quart saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled. Fold in whipped topping.

Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.

Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover and refrigerate at least 2 hours until chilled. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator. Makes 12 servings

Cherry-Fudge Cheesecake Dessert

1 package Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

Heat oven to 350º. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating.

Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake. Makes 16 servings

Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350° in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Makes 8 servings

Cookie Dough Ice Cream Dessert

1 roll (16.5 oz) refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping

Heat oven to 350°. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes. Meanwhile, remove ice cream from freezer; place in refrigerator to soften.

Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag.

Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares. Makes 12 servings

Butterscotch Mousse

1 tablespoon soymilk
2 tablespoons butterscotch chips
3/4 cup soymilk
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 cups frozen (thawed) whipped topping
Sliced banana, if desired
Additional frozen (thawed) whipped topping, if desired

In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.

Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.

To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping. Makes 6 servings

Chocolate Dream Pastries

Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box
1 tablespoon butter, softened
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Filling
4 oz cream cheese, softened
1/4 cup apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup white vanilla baking chips

Topping
1 egg, beaten
1 teaspoon granulated sugar

Chocolate Glaze
3 oz semisweet baking chocolate, chopped
3 tablespoons water
1 tablespoon butter
1 cup powdered sugar
1/2 teaspoon vanilla

White Chocolate Glaze
1/4 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Heat oven to 425°. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet or 12-inch pizza pan. Spread 1 tablespoon butter over crust to within 1 inch of edge. In small bowl, mix 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon; sprinkle evenly over butter.

In small bowl, beat cream cheese until smooth. Beat in remaining filling ingredients. Spoon and spread over sugar mixture on crust. Brush edge of crust lightly with water.

Unroll second pie crust; place over filling. Press edges together to seal; flute. Cut several slits in top crust for steam to escape. Brush with beaten egg; sprinkle with 1 teaspoon granulated sugar. Bake 18 to 22 minutes or until crust is golden brown. Cool completely, about 1 hour 30 minutes.

Carefully remove pastry from cookie sheet; place on serving plate. In 1-quart saucepan, heat chocolate, water and 1 tablespoon butter over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. With wire whisk, beat in powdered sugar and vanilla until smooth. Spread over top of crust. Refrigerate 10 minutes.

In another 1-quart saucepan, heat 1/4 cup vanilla baking chips and shortening over low heat, stirring occasionally, until melted and smooth. Drizzle over chocolate glaze. Cut into wedges. Store in refrigerator. Makes 16 servings

Crescent Walnut-Raisin Potica

Bread
1 cup chopped walnuts
1/2 cup raisins
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon half-and-half
1 tablespoon honey
1 egg
1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent Recipe Creations refrigerated flaky dough sheet

Icing
1/2 cup powdered sugar
1/8 teaspoon almond extract
1 1/2 to 2 teaspoons milk or half-and-half

Heat oven to 375°. Grease cookie sheet with shortening, or spray with cooking spray. In food processor, grind all bread ingredients except dough; set aside.

If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle; press or roll into 14x10-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press or roll into 14x10-inch rectangle. Spread nut mixture evenly over dough to within 1/2 inch of long sides.

Starting with one long side of rectangle, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on cookie sheet; loosely coil into spiral shape.

Bake 28 to 33 minutes or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes. Meanwhile, in small bowl, mix icing ingredients until thin enough to drizzle and smooth. Drizzle icing over warm bread. Cut into wedges. Serve warm. Makes 16 servings