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Recipe: Cherry Cheese Danish Dessert
Similar Categories: Cherry, Cheese, Danish, Dessert
Cherry Cheese Danish Dessert
Prep: 15 minutes Bake: 25 minutes
2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
2 packages (8 ounces each) Philadelphia Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 teaspoon vanilla
1 can (21 ounces) cherry pie filling
3 tablespoons milk
PREHEAT oven to 350°F. Unroll contents of 1 of the cans of crescent dough
into 2 long rectangles. Place in greased 13 x 19- inch baking pan; press
onto bottom of pan to form crust, pressing seams together to seal.
BEAT cream cheese, 3/4 cup powdered sugar, 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. Press out to form 13 x 9-inch rectangle, pressing seams
together to seal. Place over pie filling to form top crust.
BAKE 25 minutes 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.
Makes 24 servings.
Prep: 15 minutes Bake: 25 minutes
2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
2 packages (8 ounces each) Philadelphia Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 teaspoon vanilla
1 can (21 ounces) cherry pie filling
3 tablespoons milk
PREHEAT oven to 350°F. Unroll contents of 1 of the cans of crescent dough
into 2 long rectangles. Place in greased 13 x 19- inch baking pan; press
onto bottom of pan to form crust, pressing seams together to seal.
BEAT cream cheese, 3/4 cup powdered sugar, 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. Press out to form 13 x 9-inch rectangle, pressing seams
together to seal. Place over pie filling to form top crust.
BAKE 25 minutes 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.
Makes 24 servings.
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