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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 24
- 1 teaspoon vanilla extract
- 1 egg white
- 1 (21 ounce) can cherry pie filling
- 2 (8 ounce) cans refrigerated crescent dinner rolls, divided
- 2 (8 ounce) packages reduced-fat cream cheese
- 1 1/2 cups confectioners' sugar, divided
- 1 tablespoon skim milk, or as needed
- Carbohydrate 22.4
- Cholesterol 14
- Fat 8.4
- Protein 3.5
- Sodium 228
- Calories 181 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. 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. 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. Spread cherry pie filling over the cream cheese mixture. Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard waxed paper. Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes. Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftovers in refrigerator.
