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Cinnamon Churros

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Cinnamon Churros

What You Need

1-1/4cups sugar, divided
2tsp. ground cinnamon (canela), divided
1cup thawed COOL WHIP Whipped Topping
1cup water
1/4cup butter
1cup flour
4 egg
1/4cup Sour Cream
2cups vegetable oil

Make It

MIX 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.

BRING water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until well blended. Add sour cream; mix well.

HEAT oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.

ROLL in cinnamon sugar while still warm. Serve with COOL WHIP mixture.

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