Cherry Cheat Danish
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 2 (8 ounce) containers light cream cheese spread
- 1 1/2 cups powdered sugar, divided
- 1 egg white
- 1 teaspoon vanilla
- 1 (21 ounce) can cherry pie filling (or your favorite flavor)
- 2 tablespoons milk
- Preheat oven to 350u0b0F Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
- Beat cream cheese, 3/4 cups of the sugar, egg white and vanilla in bowl until well blended. Spread over crust in pan leaving a 1/4 - 1/2" edge for top and bottom crusts to seal together; cover with pie filling. Unroll second can of dough onto a sheet of waxed paper and roll out to 13x9-inch sheet ensuring seams are sealed completely. Invert wax paper over pie filling to create top crust. Discard wax paper.
- Bake 30-35 minutes until golden brown. Cool at least 20 minutes. While cooling, gradually add milk to remaining powdered sugar beating until well blended and thick (may not require all of the 2 Tbsp). Drizzle onto warm (not hot) dessert. Cut into 24 pieces to serve.
rolls, containers light cream cheese, powdered sugar, egg, vanilla, cherry pie filling, milk
Taken from www.food.com/recipe/cherry-cheat-danish-414484 (may not work)