Cherry Crème Danish Dessert
what you need:
2 cans (235 g each) refrigerated crescent dinner rolls, divided
2 tubs (250 g each) Philadelphia Light Cream Cheese Spread
1-1/2 cups icing sugar, divided
1 egg white
1 tsp. vanilla
1 can (19 fl oz/540 mL) cherry pie filling
1 to 2 Tbsp. skim milk make it
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Place in greased 13×9-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 wax paper. Pat out dough to form 13×9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper.
BAKE 30 to 35 min. or until golden brown. Cool at least 20 min. 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.