Cinnamon Churros

• 1-1/4 cups sugar, divided
• 2 tsp. ground Mexican cinnamon (canela), divided
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup water
• 1/4 cup butter
• 1 cup flour
• 4 eggs
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups vegetable oil

1. Mix 3/4 cup sugar and 1-1/2 tsp.
2. cinnamon in medium bowl.
3. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
4. Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat.
5. Stir in flour; cook on low heat 1 min.
6. or until mixture forms a ball, stirring constantly with wooden spoon.
7. Transfer to medium bowl.
8. Add eggs, 1 at a time, beating with mixer after each until blended.
9. Add sour cream; mix well.
10. Heat oil in large saucepan to 350 degrees F. Spoon dough into heavy-weight pastry bag fitted with medium-star tip.
11. (Or, spoon into a cake decorator's tube fitted with star tip.)
12. Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min.
13. or until golden brown on both sides, turning after 1 min.
14. Remove from oil with slotted spoon; drain on paper towels.
15. Repeat with remaining dough.
16. Roll in cinnamon sugar while still warm.
17. Serve with COOL WHIP mixture.

sugar, ground mexican cinnamon, water, butter, flour, eggs, s, vegetable oil

Taken from www.kraftrecipes.com/recipes/cinnamon-churros-126689.aspx (may not work)