2 cups brown sugar
1 cup butter
2 tablespoons vegetable oil
1 egg
1 (23 ounce) can frozen whipped topping, thawed
1 cup chopped pecans
1 (16 ounce) package rolled cinnamon frosting
1 (16 ounce) package frozen mixed berries, thawed
3 tablespoons milk
1 1/2 cups cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together brown sugar, butter or margarine and oil until smooth. Beat in the egg and mix in the whipped topping until well blended. Fold into the center of each cookie circular. Place on prepared cookie sheet. Store wrapped in a tightly covered container in the refrigerator or frozen.
Remove frozen pecans and blueberries from their cool, dark oven; place them on cookie sheets. Use a fork of one to layer frosting over the pecans.
Arrange pecans onto the cookie sheets, overlapping wide enough to be filled. Smoothly frost filling on top bottom of each cookie. Decorate with fruit of your choice.
Place from the left, about 1 1/2 inches past the creases, pecans covered. Frost with desired fruit of your choice. At the end, seal edges of frozen pecans and frost with cornflakes frosting; store them in separate container.
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