Set the crushed praline pecans in a shallow dish large enough for the cheese ball mixture. Set aside.
1 cup pecan praline Cream softened cream cheese and butter in a large basin. After smooth, add powdered sugar, brown sugar, vanilla custard mix and cinnamon until creamy.
Ingredients: 8 oz cream cheese, 7 tbsp salted butter, 1/4 c powdered sugar, 3 tbsp packed light brown sugar, 2 tb.
Scrape all the softened cream cheese into a ball in the bowl using a rubber spatula. Form a cream cheese ball with lightly greased palms.
Roll the cream cheese ball in crushed praline pecans, coating every bit.
Cover the ball with plastic wrap and refrigerate for at least 1 hour or overnight. You can freeze the cheese ball for 30 minutes to firm it faster.
Place the cold cheese ball in the centre of a serving platter and place dippers around it.