2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (20 oz.) cherry pie filling
3 Tbsp. milk
Instructions
Heat oven to 350°F.
Unroll 1 can crescent dough into 2 rectangles and press onto bottom of 13x9 inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling. Unroll remaining can of crescent dough; separate into 2 rectangles. Pat out to form 13x9 inch rectangle, pressing seams and perforations together to seal and place over pie filling.
Bake 25 to 30 min. or until golden brown, then cool slightly. Gradually add milk to remaining sugar, beating with whisk until well blended; drizzle over dessert.
Originally Submitted
8/21/2016
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