PHILADELPHIA-Cherry Danish Dessert

PHILADELPHIA-Cherry Danish Dessert recipe

photo by:kraft

Very yummy! I premade everything and set it in the fridge. Pulled it out to bake a few hours later and it turned out great! The bottom was not soggy like others have said...read more

posted by

LAC27

on 2/16/2013

time

prep:

15 min

total:

1 hr

servings

total:

24 servings

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What You Need

cans (8 oz. each) refrigerated crescent dinner rolls, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2

cups powdered sugar, divided

egg white

tsp. vanilla

can (20 oz.) cherry pie filling

Tbsp. milk

Make It

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 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.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this easy-to-make Danish on occasion.

Variation

Prepare using apricot or raspberry pie filling. Or, substitute 2 cups chocolate chips or your favorite chopped PLANTERS Nuts for the pie filling.

Variation

Prepare using 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread and fat-free milk.

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QUINIF

posted:4/4/2009

VERY EASY EVERYONE LOVED THIS AND WANTED THE RECIPE

knpindy

posted:3/29/2009

Sooo yummy! I got tons of compliments on this recipe. I let it cook about ten minutes longer to get the top crust baked through. Will definitely make again!

lame_name_

posted:3/28/2009

The recipe was okay, will not make again, though. I don't think the crescent roles could be stretched far enough to make it look like the picture and seal all the edges. Also, the mild measurement for the sugar glaze was waaaay off, I think they meant 3tsp, not tbsp, I used what it said, and sprinkled it, thinking it might get hard...nope, so it is covered with milk and a bit of sugar.

Maurisa

posted:3/28/2009

I'm not sure I will make this again. I made it the night before a potluck and the top crust turned mushy almost like it was raw dough but I did bake it golden brown. It tasted good but I didn't serve it because of how it looked.

rhrtn

posted:3/22/2009

This turned out to be a very delicious dessert. It goes great with coffee!

MrsLMe