Bread - Danish Cream Cheese w/fruit filled Danish

By BlueSchmoo

www.kraftfoods.com

VARIATION Prepare using apricot or raspberry pie filling. Or, substitute 2 cups chocolate chips or your favorite chopped PLANTERS Nuts for the pie filling.

VARIATION Prepare using 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread and fat-free milk.

Ingredients

• 24 (12)
• 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided (1 Can)
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (1 Pkg.)
• 1-1/2 cups powdered sugar, divided (3/4 Cup)
• 1 egg white (1/2 Egg White)
• 1 tsp. vanilla (1/2 tsp)
• 1 can (20 oz.) cherry pie filling (1/2 can [10 Oz.])
• 3 Tbsp. milk (1 1/12 Tbsp)

Details

Servings 24
Preparation time 10mins
Cooking time 40mins

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. TIP: Bake this bottom portion about 5 minutes before continuing

BEAT cream cheese, 1/2 of the sugar, egg white and vanilla with mixer until well 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.