Cherry Danish Dessert
2 cans (8 ounces each) crescent dinner rolls, divided- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups powdered sugar, divided
- 1 egg white
- 1 teaspoon vanilla
- 1 can (20 ounces) cherry pie filling
- 3 tablespoons milk
Preheat oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13×9 inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the sugar, 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. Press out to form 13×9 inch rectangle, pressing seams together to seal. Place over pie filling to form top crust. Bake 25 minutes or until golden brown; cook slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.