Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch
Ingredients
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 tubs (8 oz. Each) light cream cheese spread
1 1/2 cups Powdered sugar, divided
1 Egg white
1 tsp. Vanilla
1 can (21 oz.) cherry pie filling
1 to 2 tbsp. Fat free milk
Preparation
Preheat over to 350. Unroll 1 of the cans of crescent dough. Place in greased 12x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal. Beat cream cheese spread, 3/4 cup of the sugar, the 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 onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper. Bake 30 to 35 minutes or until golden brown. Cool at least 20 minutes. Gradually add milk to remaining 3/4 cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator. Makes 24 servings.
Cook's Notes
Nutrition Information
Calories: 180
;
Total Fat: 7
;
Carbohydrates: 24
;
Protein: 3
;
Sodium: 250
;
Fiber: 0