Cinnamon Churros

1. 1

   Mix 3/4 cup sugar and 1-1/2 tsp.

2. 2

   cinnamon in medium bowl.

3. 3

   Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.

4. 4

   Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat.

5. 5

   Stir in flour; cook on low heat 1 min.

6. 6

   or until mixture forms a ball, stirring constantly with wooden spoon.

7. 7

   Transfer to medium bowl.

8. 8

   Add eggs, 1 at a time, beating with mixer after each until blended.

9. 9

   Add sour cream; mix well.

10. 10

    Heat oil in large saucepan to 350 degrees F. Spoon dough into heavy-weight pastry bag fitted with medium-star tip.

11. 11

    (Or, spoon into a cake decorator's tube fitted with star tip.)

12. 12

    Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min.

13. 13

    or until golden brown on both sides, turning after 1 min.

14. 14

    Remove from oil with slotted spoon; drain on paper towels.

15. 15

    Repeat with remaining dough.

16. 16

    Roll in cinnamon sugar while still warm.

17. 17

    Serve with COOL WHIP mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.