Here is a yummy dessert I had recently. Thought someone might like to try it for Christmas. :) Let me know how it turns out.
Philadelphia Cherry Danish Dessert
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided.
2 tubs (8 oz. each) Philadelphia Light Cream Cheese Spread.
1 1/2 cups powdered sugar, divided.
1 egg white.
1 tsp. vanilla.
1 can (21 oz.) cherry pie filling.
1 to 2 Tbsp. fat free milk.
Preheat oven to 350 degrees. Unroll one of the cans of crescent dough. Place in greased 13x9-inch baking pan;press onto bottom of pan to formcrust, firmly pressing seams together to seal.Beat cream cheese spread, 3/4 cup of the sugar, egg white and vanilla withelectric mixer on medium speed until well blended. Spread onto crust;cover with pie filling. Unroll remaining can of crescent dough onto largesheet of wax paper. Pat out dough to form pan, 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 will blended and thick. Drizzle over warm dessert. Store leftover dessert in refrigerator.