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:11/20/2007

This is a very easy and tasty recipe to make. It is not too sweet and is good with morning coffee, tea, or hot chocolate. It also keeps well and is just as good on the second day.

twogirlsmom

posted:11/18/2007

I made this for my Sunday school class. At our next breakfast I did not bring this dish. I got so many requests that now I bring it no matter what. Everybody loves this light easy recipe!

alexhays

posted:11/11/2007

i make the cream cheese squares alot its easy and really good

idasilliest

posted:10/30/2007

a friend gave me this recipe years ago, and it is always a hit wherever i take it! we melt butter and pour on top and then sprinkle the sugar and cinnamon on top before we bake it. It is awesome!!

evanderspool

posted:10/11/2007

I have been making this recipe for years using the normal size crescent rolls and instead of sprinkling the cinnamon/sugar mixture after baking, I have always sprinkled it on before and it cooks almost into the top layer of crescent. Just delicious!

MaryLizBret

posted:10/7/2007

Very easy to put together. I love the trick with the waxed paper. I added blueberry pie filling and used large crescent rolls instead of regular. No need to double cream cheese filling either. Didn't use all of the cinnamon sugar mixture; it makes a lot. Overall a great recipe. Also great cold.

a cook

posted:10/2/2007

My Husband was first to make this recipe! Everyone loves it VERY EASY to make & is a HIT everywhere we have taken it!

jmaish

posted:9/4/2007

I use only the egg yolk in the filling and beat the egg white to spread over the top layer of pastry. Then I sprinkle the cinnamon and sugar across the top and add almonds or pecans. Everyone loves it!

kewl beans

posted:9/3/2007

Have made this recipe several times. Every one LOVED it!!! Delish!!!

a cook

posted:8/21/2007

I made this using 1/3 less fat cream cheese and the larger tubes of cresent rolls, based on the advice of previous posts. My squares didn't come out like the picture, most of them were flat, some like the picture. I also used almond extract instead of vanilla and it gave a good flavor. These tasted good but I probably wouldn't make them again.