Tuesday, January 19, 2016

Cherry Cream Cheese Bake

Everyone in my Sunday School class really liked these bars.  I was glad I decided to double the recipe.

Cherry Cream Cheese Bake
 

1 can cherry pie filling
8 oz cream cheese, room temperature
½ cup powdered sugar
1 tube crescent rolls
½ stick of butter
2 tsp vanilla
½ cup granulated sugar

Preheat the oven to 375 degrees. Grease an 8 x 8 baking dish. Beth doubled the recipe and used a 9 x 13 pan.

Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth. Once smooth, add powdered sugar and vanilla and blend. Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling.

Top with the last half  of the crescent rolls.

Melt butter and pour on top of crescents.

Top with granulated sugar(Beth did not double the sugar) and bake for 25 minutes or until browned.

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