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    CREAM CHEESE CHERRY DANISH DESSERT


    Source of Recipe


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    List of Ingredients




    2 cans (8 oz each) refrigerated crescent dinner rolls, divided
    2 tubs (8 oz each) Philadelphia Light Cream Cheese Spread
    1 1/2 cups powdered sugar, divided
    1 egg white
    1 tsp. vanilla
    1 can (21 oz) cherry pie filling
    1 to 2 Tbsp. fat free milk

    Recipe



    Preheat over to 350 degrees. Unroll 1 of the cans of crescent dough.
    Place
    in greased 13x9 inch baking pan; press onto bottom of pan to form
    crust,
    firmly pressing seams together to seal.

    Beat cream cheese spread, 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.

    Bake 30 to 35 minutes or until golden brown. Cool at least 20 minutes.

    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.

    Makes 24 servings.
 

 

 

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