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    Cherry Creme Danish Dessert


    Source of Recipe


    Kraft Magazine


    Recipe Introduction


    Prep time: 15 min
    Total time: 40 min


    List of Ingredients


    • 2 cans (235g each) refrigerated crescent dinner rolls. divided
    • 2 tubs (250g each) Philadelphia Light Cream Cheese
    • 1 1/2 cups icing sugar, divided
    • 1 egg white
    • 1 tsp. vanilla
    • 1 can (19 fl oz/540 mL) cherry pie filling
    • 1 to 2 Tbsp skim milk


    Instructions


    1. Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in greased 13x9-inch baking pan; press into bottom of pan to form crust, firmly pressing seams together to seal.
    2. Beat cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper.
    3. Bake 30 to 35 min, or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.


    Final Comments


    CAL 165, FAT 7.1
 

 

 

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