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DANISH - PILLSBURY - Cherry Danish Dessert
Nb persons: 24
Yield:
Preparation time:
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| PHILADELPHIA-Cherry Danish Dessert | |
| 2 cans (8 oz. each) | refrigerated crescent dinner rolls, divided |
| 2 pkg. (8 oz. each) | PHILADELPHIA Cream Cheese, softened |
| 1-1/2cups | powdered sugar, divided |
| 1 | egg white |
| 1tsp. | vanilla |
| 1can (20 oz.) | cherry pie filling |
| 3Tbsp. | milk |
HEAT oven to 350°F.
UNROLL 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
BEAT cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until well blended; spread onto crust. Cover with pie filling. Unroll remaining can of crescent dough; separate into 2 rectangles. Pat out to form 13x9-inch rectangle, pressing seams and perforations together to seal; place over pie filling.
BAKE 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining sugar, beating with whisk until well blended; drizzle over dessert.
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