PHILADELPHIA-Cherry Danish Dessert - Kraft Recipes Top
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PHILADELPHIA-Cherry Danish Dessert

Prep Time
15
min.
Total Time
1
hr.
Servings

24 servings

Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.

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What You Need

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Make It

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  • 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 into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
  • Bake 25 to 30 min. or until golden brown; cool slightly.
  • Mix milk and remaining sugar until blended; drizzle over dessert.

Special Equipment Needed

Size Wise

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

Variation

Prepare using apricot or raspberry pie filling. Or, substitute 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Morsels or 2 cups of your favorite chopped PLANTERS Nuts for the pie filling.

Variation

Prepare using refrigerated reduced-fat crescent dinner rolls, PHILADELPHIA Neufchatel Cheese and fat-free milk.

How to Store

Refrigerate any leftovers.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 190
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 230mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Just a comment... 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 :)
Date published: 2009-10-26
Rated 5 out of 5 by from So easy and super delish! So easy and super delish! I used only 1 pkg of cream cheese and made it in a 9x9 pan with blueberry filling.... Yummo! I also did not use the egg white. I premixed the cream cheese and sugar the night before, and stored it in the fridge; and, also mixed up the topping and put it in a plastic baggy (in the fridge)... so the morning to bake I just threw it all together and Whala! An amazingly sinful breakfast for the fam!
Date published: 2010-02-15
Rated 5 out of 5 by from it seems like I've been making this every week! it seems like I've been making this every week! I can't drizzle the frosting correctly quite yet, but I am so loving this. the 3/4 cup of powdered sugar and 2 tubs of Philadelphia cream cheese as a base on the first sheet are incredible, and then add the cherry pie and oh man it is so awesome!!! it costs me 8.85 to make this: 1.74 crescent 1.74 crescent 1.69 philadelphia tub 1.69 philadlephia tub 1.99 cherry pie filling
Date published: 2006-01-24
Rated 5 out of 5 by from I am addicted to this recipe! I am addicted to this recipe!!! It is amazing, simple, and beyond delicious. Add a little extra sugar (to taste) and about a tsp. of real vanilla to your cherries and you are onto a great take anywhere, eat anytime dessert ( I also do this for my regular cheesecake and everyone says it is the best they have ever eaten). I have to say, I either like it straight from the oven or cold from the fridge...warm just doesn't get it for me:)
Date published: 2005-12-09
Rated 5 out of 5 by from I have to agree about the sogginess of the crust. I have to agree about the sogginess of the crust. Baking the bottom for a few minutes, fixed that problem. I do switch up the pie filling and we do love the cherry and blueberry. I've doubled the recipe and used both at the same time. I dabbled a spoon of each here and there and not only was it good, it was pretty, too! Everyone loves this and I will be bringing this to a neighborhood outdoor breakfast.
Date published: 2010-09-05
Rated 5 out of 5 by from This is definitely a "I can't stop eating this dessert".I have made it only one time,, and took some... This is definitely a "I can't stop eating this dessert".I have made it only one time,, and took some over to my daughters". My grandson kept saying,, Mawmaw,, did you really make this? And he couldn't stop eating it..! It keeps so well, and just gets better,(if there are any leftovers). Also, a great dish to take to a pot luck or church function.
Date published: 2005-04-19
Rated 2 out of 5 by from I made this recipe for my boyfriend's birthday and instead of cherry I used strawberry filling. I made this recipe for my boyfriend's birthday and instead of cherry I used strawberry filling. It was alright. Though what made a pretty big difference was the fact that I didn't have some of the ingredients. I couldn't find my vanilla that goes in it and I also didn't get 2 cans of cresent rolls i got one! Unfortunately I got stuck using buttermilk rolls for the top layer.. YUCK! But those of you who try to make this recipe make sure your prepared! Maybe I'll try it again sometime and it will be better.
Date published: 2005-05-22
Rated 5 out of 5 by from I make this danish all the time. I make this danish all the time. My Husband can eat a whole pan by himself, if I don't watch him. I use rolled out puff pastry instead of the croissants, and I use cream cheese icing for the top of the danish. I have also used blueberry and apple pie filling to make the danish, and they were great too.
Date published: 2006-03-26
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