This recipe is from Kraft Foods. It is perfect for a brunch, work event or even as a dessert. It is so yummy. I have to hold myself back from eating the entire thing. As always this recipe is easy to make!
2 cans (8 ozs. each) refrigerated crescent dinner rolls, divided
2 packages (8 ozs. each) cream cheese, softened
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (20 ozs.) cherry pie filling (I use strawberry, but you could really use any kind that you like)
3 tbsp. milk
PREHEAT oven to 350. Unroll one of the cans of crescent dough into 2 long rectangles. Place in a greased 13×9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
BEAT cream cheese, 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; separate into 2 long rectangles. Pat out to form 13×9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
BAKE 25 to 30 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 and serve. Store leftovers in the refrigerator (if there are any).