Pumpkin Wreath

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-3/4 cups powdered sugar, divided
• 1 egg, separated
• 1 tsp. vanilla
• 3/4 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 3 Tbsp. milk
• 1/4 cup toasted chopped PLANTERS Pecans

1. Heat oven to 375 degrees F.
2. Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended.
3. In separate bowl, combine pumpkin, pumpkin pie spice, egg yolk and 1/4 cup of the remaining sugar.
4. Unroll both cans of crescent dough; separate into 16 triangles.
5. Arrange triangles on large parchment-covered baking sheet to resemble wreath, with short sides of triangles leaving 4-inch circle in center and overlapping edges of dough as necessary.
6. Press overlapping edges of dough to flatten.
7. (It is ok for the dough to hang over edges of baking sheet.)
8. Spread cream cheese mixture onto dough to within 1 inch of points.
9. Spread pumpkin mixture over cream cheese mixture.
10. Pull end points of triangles over fillings, then tuck under dough in center to form ring.
11. (Dough will not completely cover filling.)
12. Bake 25 to 30 min.
13. or until deep golden brown.
14. Cool 5 min.
15. Meanwhile, add milk to remaining sugar; whisk until blended.
16. Drizzle glaze over dessert; sprinkle with nuts.

philadelphia cream cheese, powdered sugar, egg, vanilla, pumpkin, pumpkin pie spice, rolls, milk, pecans

Taken from www.kraftrecipes.com/recipes/pumpkin-wreath-168413.aspx (may not work)