Light Danish Dessert
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
48
Sourness
49
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 cups
Sugar (confectioners', divided)1 tsp
Vanilla Extract600 g
Cherry Pie Filling (can)1 tbsp
Skim Milk (or as needed)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 13x9-inch baking dish
3
Unroll one of the cans of crescent dough and place into prepared baking dish; press onto bottom of pan to form a crust, firmly pressing seams together to seal
4
Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread onto crust
5
Spread cherry pie filling over the cream cheese mixture
6
Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal
7
Invert over pie filling to form top crust; discard waxed paper
8
Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes
9
Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert
10
Cut into 24 rectangles to serve
11
Store leftovers in refrigerator