Comida Kraft
Recipe Box

PHILADELPHIA-Cherry Danish Dessert

Prep Time
15
min.
Total Time
1
hr.
Servings

24 servings

Skip the line at the bakeshop and make these scrumptious PHILADELPHIA-Cherry Danish Dessert squares at home. Prep time: just 15 minutes.

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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; 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.

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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 200
Total fat 10g
Saturated fat 5g
Cholesterol 25mg
Sodium 230mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 15g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %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 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 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 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 Hardest part of this recipe? Hardest part of this recipe?? Rolling out the cresent rolls! Not exactly the prettiest recipe I've ever made but apparently its delicious! Made it for a work breakfast today and lots of people are raving. I'd suggest maybe adding another small can of cherry filling. It didn't look like enough when I spread it out. I also followed the suggestions of other reviewers and refridgerated it overnight. It seemed to help it "gel" together.
Date published: 2007-12-07
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 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 3 out of 5 by from I think this dessert was good. I think this dessert was good. I gave it only three stars but, I think it was of my own fault. First of all, I used two 10 ounce tubes of crescent dough instead of two eight ounce tubes and baked it in a glass pan, so I had to bake the dessert a little longer than called for in the recipe. Then I made the icing which was quite a disappointment! It didn't look anything like the picture, but was a clear, watery mess. After refrigerating it, the top crust was very doughy, except for around the edges. Maybe this was because I used too much pastry, baked it in the glass pan, or the icing absorbed into it. Anyway, I will try this recipe again but, next time I will use the correct size tubes of pastry, maybe bake it a little longer or use a metal pan, and I will use a different icing recipe---perhaps one made with some cream cheese. I look forward to trying this again. Thanx!
Date published: 2005-08-28
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
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