Cherry danish desert

Name: Cherry danish desert
Total time: 900 s
Yield: 24 servings
Cuisine: American
Ingredients: 2 can (8oz. Each) refridgerated cressant rolls, seemless; 2 box (8oz. Each) cream cheese; 1 1/2 cup Powdered sugar, divided; 1 Egg white; 1 tsp Vanilla; 1 can (21oz.) Cherry pie filling; 1 to 2 tbsp. Milk

Kristina @cook_3515722

it is one of my husbands favorite deserts.

Kristina @cook_3515722

it is one of my husbands favorite deserts.

Saved

Ingredients

15 mins

24 servings

2 can(8oz. Each) refridgerated cressant rolls, seemless
2 box(8oz. Each) cream cheese
1 1/2 cupPowdered sugar, divided
1Egg white
1 tspVanilla
1 can(21oz.) Cherry pie filling
1to 2 tbsp. Milk

Saved

Steps

15 mins

1

Preheat oven at 350
2

Unroll 1 can of cressant rolls and place in greased 13x9 inch pan.
3

In bowl beat cream cheese, 3/4 cup sugar, egg white, and vanilla. Beat with mixer until smooth. Spread onto crust.
4

Top cream cheese mixture with can of cherries.
5

Unroll other can of cressant roll onto wax paper and flatten to the size of the pan.
6

Invert over pie filling to form top crust. Discard wax paper.
7

Bake 30-35 mins until golden brown. Cool at least 20 mins.
8

Gradually add milk to remaining 3/4 cup sugar. Beat until well blended and thick. Drizzle over warm desert.
9

Store in refridgerator