Meals Matter

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Contributed By: thomaspartyof5
Kraft Food & Family Magazine

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.

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