Cherry danish desert

1. 1

   Preheat oven at 350

2. 2

   Unroll 1 can of cressant rolls and place in greased 13x9 inch pan.

3. 3

   In bowl beat cream cheese, 3/4 cup sugar, egg white, and vanilla.

4. 4

   Beat with mixer until smooth.

5. 5

   Spread onto crust.

6. 6

   Top cream cheese mixture with can of cherries.

7. 7

   Unroll other can of cressant roll onto wax paper and flatten to the size of the pan.

8. 8

   Invert over pie filling to form top crust.

9. 9

   Discard wax paper.

10. 10

    Bake 30-35 mins until golden brown.

11. 11

    Cool at least 20 mins.

12. 12

    Gradually add milk to remaining 3/4 cup sugar.

13. 13

    Beat until well blended and thick.

14. 14

    Drizzle over warm desert.

15. 15

    Store in refridgerator

No additional tips available.