Cherry Creme Danish Dessert – a delicious recipe with rolls, Cream Cheese, icing sugar, egg, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Unroll 1 of the cans of crescent dough.
3
Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
4
Beat cream cheese product, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended.
5
Spread onto crust; cover with pie filling.
6
Unroll remaining can of crescent dough onto large sheet of wax paper.
7
Pat out dough to form 13x9-inch rectangle, pressing seams together to seal.
8
Invert over pie filling to form top crust; discard wax paper.
9
Bake 30 to 35 min.
10
or until golden brown.
11
Cool at least 20 min.
12
Gradually add milk to remaining 3/4 cup sugar, beating until well blended and thick.
13
Drizzle over warm dessert.
14
Cut into 24 rectangles to serve.
15
Store leftover dessert in refrigerator.
555
kcal
Calories
43
g
Fat
31
g
Carbs
11
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 (235 g each) refrigerated crescent dinner rolls, divided, 2 cups Philadelphia Light Cream Cheese Product, 1-1/2 cups icing 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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