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PHILADELPHIA-Cherry Danish Dessert

PHILADELPHIA-Cherry Danish Dessert recipe
photo by:kraft
Skip the line at the bakeshop and make these scrumptious PHILADELPHIA-Cherry Danish Dessert squares at home. Prep time: just 15 minutes.
time
prep:
15 min
total:
1 hr
servings
total:
24 servings
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posted:
10/26/2009
Just a comment... One quick tip I learned from layering items. When layering items that have to cook, prebake the bottom first. This will avoid 'sogging'. If you've ever made 'brookies', it's the same concept. Put in the bottom layer of the dough, bake it until it starts drying out a bit/ lightly golden. Let it cool and then add the remainder of the ingredients and bake for the remaining time. It should work out fine :)
posted:
10/21/2009
So easy to make and feeds many!!
posted:
10/19/2009
Excellent dessert-tastes good warm but tastes even better when it has been refridgerated. Try it you will love it.
posted:
9/16/2009
got tons of compliments on this when i brought it to a pot luck, it was gone and tons of people asked for the recipe, i something substitute blueberry or apple filling.
posted:
6/4/2009
I've already made this a few times. My kids love it! It really is good and easy to make.
posted:
5/26/2009
Very rich, so little goes a long way, but great for a large gathering.
posted:
4/12/2009
very easy. Everyone enjoyed it at work! It went fast I will have to make two next time.
posted:
4/12/2009
Made this for Easter breakfast and it looked just like the picture. Used two 10-oz cans of rolls instead of the 8-oz cans, which spread out more and made a prettier crust. I think 2 packages of cream cheese is too much though, and although I baked it for 30 mins it was still not done in the center. Hoping it get better as it refrigerates as other reviews have stated.
posted:
4/8/2009
This is a quick and excellent recipe as a dessert or to complement a brunch! I do, though, prefer it refrigerated rather than warm, as the recipe recommends.
posted:
4/8/2009
I've made this dozens of times and it is always a crowd-pleaser.
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