CHERRY CREAM CHEESE BAKE

~Cherry Cream Cheese Bake~

Posted on Facebook by a lovely lady, Karen Gibbons Hamilton.
It was so good I ate the first one all by myself! Yes, call me Mrs. Piggie!
Then I made it again a few days later so Ray could have a bite or two.

INGREDIENTS:

1 can cherry pie filling 8 oz cream cheese, room temperature
1/2 cup powdered sugar 1 tube crescent rolls
1/2 stick of butter 2 tbsp vanilla
1/3 cup granulated sugar

INSTRUCTIONS:

Preheat the oven to 375 degrees.  Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish. Spread them out and pinch them together so they cover the bottom of the dish.

In a medium sized mixing bowl, blend cream cheese until smooth. Then 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 (4 triangles) of the crescent rolls. Pinch them together a bit.
Melt butter and pour on top of crescents crust.
Top with granulated sugar and bake for 25 minutes or until browned.

NOTE: The recipe calls for ½ cup granulated sugar to be sprinkled over the top. I thought that was excessive the first time so I just used 1/3 cup. The second time I used ½ cup and loved it just as much.

CHERRY CREAM CHEESE BAKE