Ingredients
- 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
Preparation
Step 1
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
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; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
BAKE 25 to 30 min. 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.