I got this recipe out of a magazine a long time ago. I think it may have been the food magazine published by Kraft foods. This is a very simple & delicious dessert.
2 cans (8 oz. each) regrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) Philadelphia light cream cheese spread
1 1/2 C powdered sugar, divided
1 egg white
1 tsp vanilla
1 can (21 oz.) cherry pie filling (I used my homemade blueberry pie filling)
1-2 tsp milk
Preheat oven to 350 degrees. Unroll one tube of crescent dough. Place in a greased 9x13 baking pan: press into bottom of pan to form crust, firmly pressing seams together to seal.
Beat cream cheese spread, 3/4 C powdered sugar, egg white & vanilla with electric mixer until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 9x13 rectangle, pressing seams together to seal. Invert over pie filling to form top crust, discard wax paper.
Bake 30-35 minutes or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 C sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
Makes 24 servings.