Crescent dinner rolls take a stroll on the sweet side with this luscious strawberry crème dessert. Bonus: It's blissfully simple to make.
What You Need
Original recipe yields 24 servings
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1-1/2 cups powdered sugar, divided
1 egg white
1/2 tsp. almond extract
1 can (21 oz.) strawberry pie filling
1 Tbsp. fat-free milk
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Unroll 1 can crescent dough; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
Beat cream cheese spread, 3/4 cup sugar, egg white and extract with mixer until blended; spread onto crust. Cover with pie filling.
Unroll remaining can of crescent dough; firmly press perforations and seams together to form 13x9-inch rectangle. Place over pie filling.
Bake 30 to 35 min. or until golden brown. Cool.
Mix milk and remaining sugar until blended; drizzle over dessert.
Substitute vanilla extract for the almond extract.
Sprinkle 1/4 cup toasted PLANTERS Sliced Almonds over the cream cheese layer before covering with remaining pie filling.
If glaze is too thick, add up to 1 Tbsp. more milk, 1 tsp. at a time, until glaze is of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.