Cream Cheese Cherry Danish Dessert


 This recipe serves 24


  • 2 8 oz cans refrigerated crescent dinner rolls divided
  • 2 8 oz containers light cream cheese spread
  • 1½ cups powdered sugar divided Sugars, granulated
  • 1 large egg white Egg, white, raw, fresh
  • 1 tsp vanilla Vanilla extract
  • 1 can 21 oz cherry pie filling
  • 1-2 tbsp fat free milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A


Step 1

Pre heat oven to 350F. Unroll 1 of the cans of dough. Place in greased 9x 13 baking pan , press into the bottom of the pan to form a crust. Press along the seams to seal completely. Beat cream cheese spread, 3/4 cup of the sugar, the egg white and vanilla with a mixer until blended. Spread onto crust, cover with pie filling. Unroll remaining can of dough onto a sheet of wax paper to form a 9x13 rectangle, pressing the seams together to seal. Invert over the pie filling and discard paper. Bake 30-35 minutes or until golden brown. Cool at least 30 minutes. Gradually add milk to remaining icing sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 squares to serve. Stare any leftovers in the refrigerator


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