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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It's quick, it's versatile, it's easy and it's delicious. What more could you want from a dessert recipe? Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
2 (8 ounce) containers light cream cheese spread |
1 1/2 cups powdered sugar, divided |
1 egg white |
1 teaspoon vanilla |
1 (21 ounce) can cherry pie filling (or your favorite flavor) |
2 tablespoons milk |
Directions:
1. Preheat oven to 350°F Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
2. Beat cream cheese, 3/4 cups of the sugar, egg white and vanilla in bowl until well blended. Spread over crust in pan leaving a 1/4 - 1/2 edge for top and bottom crusts to seal together; cover with pie filling. Unroll second can of dough onto a sheet of waxed paper and roll out to 13x9-inch sheet ensuring seams are sealed completely. Invert wax paper over pie filling to create top crust. Discard wax paper.
3. Bake 30-35 minutes until golden brown. Cool at least 20 minutes. While cooling, gradually add milk to remaining powdered sugar beating until well blended and thick (may not require all of the 2 Tbsp). Drizzle onto warm (not hot) dessert. Cut into 24 pieces to serve.
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