PHILADELPHIA-Cherry Danish

By á-46

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

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; 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 into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over