Cherry Creme Danish Dessert – a delicious recipe with rolls, tubs, powdered sugar, egg, vanilla, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Unroll 1 can of dough.
3
Place in greased 13x9-inch pan; press evenly onto bottom of pan, firmly pressing perforations and seams together to seal.
4
Beat reduced-fat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until well blended.
5
Spread onto crust; cover with pie filling.
6
Unroll remaining can of dough onto large sheet of waxed paper.
7
Pat out dough to form 13x9-inch rectangle, pressing perforations and seams together to seal.
8
Invert over pie filling; discard waxed paper.
9
Bake 30 to 35 min.
10
or until golden brown.
11
Cool 20 min.
12
Gradually add milk to remaining sugar, beating until thickened and well blended.
13
Drizzle over warm dessert.
14
Cut into 24 rectangles to serve.
15
Refrigerate leftovers.
352
kcal
Calories
20
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided, 2 tubs (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1-1/2 cups powdered sugar, divided, 1 egg white, and more.
Yes, Cherry Creme Danish Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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