Description
A recipe for Cherry Cheese Danish Dessert

Ingredients

• 2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
  
• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
  
• 1-1/2 cups powdered sugar, divided
  
• 1 egg white
  
• 1 teaspoon vanilla
  
• 1 can (21 ounces) cherry pie filling
  
• 3 tablespoons milk

Preparation
Prep: 15 minutes | Bake: 25 minutes

PREHEAT oven to 350°F. Unroll contents of 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13 x 19- inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.

BEAT cream cheese, 3/4 cup powdered sugar, 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; separate into 2 long rectangles. Press out to form 13 x 9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.

BAKE 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

Nutrition
no information available

Serves
Makes 24 servings.

Variations
no information available