Ingredients
- 2 cans (8 oz) refrigerated crescent dinner rolls, divided
- 2 tubs (8 oz) Light cream cheese spread
- 1 1/2 cups powdered sugar, divided
- 1 egg white
- 1 tsp. vanilla
- 1 can cherry pie filling
- 1-2 Tbsp. fat-free milk
Directions
Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in greased 13x9 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 waxed paper. Pat out dough to form 13x9 rectangle, pressing seams together to seal. Invert over pie filling to for top crust; discard wax paper.
Bake 30-35 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.
By Robin from Washington, IA
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