Cream Cheese Squares

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photo by:kraft

I dust the top with powdered sugar in place of cinnamon and sugar. My family loves this treat.

posted by

cknier

on 10/10/2012

time

prep:

15 min

total:

40 min

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

tsp. vanilla

egg, slightly beaten

3/4

cup sugar, divided

Tbsp. ground cinnamon

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Kraft Kitchens Tips

Substitute

Prepare as directed, using reduced fat refrigerated crescent dinner rolls and PHILADELPHIA Neufchatel, 1/3 Less Fat than Cream Cheese.

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a cook

posted:5/27/2008

Super yummy!!!!!!!!!!!!!!!

mcapacia

posted:4/30/2008

When I saw this recipe, I tried it & it was a big hit with my family. I made it again 3 more times, brought one to my work, & again gone in just 5 minutes. Instead of pure cream cheese I added peaches & strained the juice from it, wow! it really made a difference. You can added different fruits it you want to experiment. It works well with blueberry, strawberry, peaches, etc. Love to bake it again & again. - Coy

lori1466

posted:4/15/2008

I have made these many times for different get togethers and have never left without handing out the recipe atleast once. They are so easy and delicious! I have even made them with the 1/3 less fat Philly and reduced fat cresents and no one new the difference! Keep up the good work Kraft!

SLavinder22

posted:3/30/2008

You don't need as much sugar and cinnamon to put on the top after it is baked, so just measure out what you need for the filling and then eyeball the topping later...DELICIOUS!!

slschoo

posted:3/22/2008

Loved it.

a cook

posted:3/12/2008

I love this recipe! I had a craving for cream cheese danishes and this really took care of it. I have made it 6 times since I found it and has become a regular family treat everyone enjoys. My kids love it when I add mini chocolate chips to half right before putting the top layer on.

HeatherPowell

posted:1/25/2008

Have made this 2x now and everyone loves it.

a cook

posted:1/24/2008

my husband made changes to this one ..after dough is rolled out bake it than spread cream cheese top with sugar and cinnamon thiner crust makes it less sinfull.

GreekMama3910

posted:1/11/2008

DELICIOUS! Everyone always gobbles it up. My advice is to make sure you cook it all the way otherwise the bottom layer will still be raw. The top layer will start to look 'burnt' but it still tastes awesome and once you put the sugar and cinnamon on the top you can't tell anyways. But if you're particular about those types of things then take it out at about 30 min and cover with tinfoil and put it back in the oven for ten minutes. YUM YUM!

Reginajones

posted:12/17/2007

This is very easy to make and taste delicious. I make this when I have friends over to drink coffee.