light danish dessert

Ingredients

• Servings: 24
• 2 (8 ounce) cans refrigerated crescent dinner rolls, divided
• 2 (8 ounce) packages reduced-fat cream cheese
• 1 1/2 cups confectioners' sugar, divided
• 1 egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling
• 1 tablespoon skim milk, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
• unroll one of the cans of crescent dough and place into prepared baking dish; press bottom of pan to form a crust, firmly pressing seams together to seal.
• beat cream cheese, 3/4 cup confectioners' sugar, egg , and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread crust. spread cherry pie filling over the cream cheese mixture.
• pat remaining crescent dough a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. invert over pie filling to form top crust; discard waxed paper.
• bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes.
• stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert. cut into 24 rectangles to serve. store leftovers in refrigerator.