4/5
(1 Votes)
Ingredients
- (Cut in half)
- 2 (1) cans (8 oz. each) refrigerated crescent dinner rolls, divided
- 2 (1) pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 (3/4) cups powdered sugar, divided
- 1 egg white
- 1 (1/2)tsp. vanilla
- 1 (1/2)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; separate into 2 rectangles. Pat out to form 13x9-inch rectangle, pressing seams and perforations together to seal; place over pie filling.
BAKE 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining sugar, beating with whisk until well blended; drizzle over dessert
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