*Other fruit flavors such as blueberry or peach are also good, I'm sure.
Makes one 8x8-inch pan*
1 (8-count) can refrigerated crescent roll, unbaked
3/4 cup granulated sugar (divided use)
12 ounces cream cheese, softened
1 teaspoon vanilla
1 (21-ounce) can cherry pie filling (or preferred flavor)
1/2 stick butter (or margarine)
Preheat oven to 350. Spray an 8x8 baking dish or non-aluminum pan with no-stick cooking spray.
Open the crescent rolls. Spread four of the crescent roll triangles into the bottom of the pan, pressing out to seal perforations and cover the bottom of the pan completely.
Combine the cream cheese, 1/2 cup of the sugar and vanilla in a mixing bowl; beat until smooth. Spread the cheese mixture over the crescent roll dough in the pan.
Carefully spread the pie filling over the cream cheese layer.
Spread the remaining four crescent roll triangles over the cherry filling, pressing gently to seal the perforations as much as possible.
Melt butter and drizzle evenly over the crescent roll dough.
Sprinkle the remaining 1/4 cup of sugar evenly over the top.
Bake for 30-45 minutes, or until the top crust is lightly browned and crispy.
Adapted by LuAnn from The Country Cook and Southern Plate blogs. (Photo is from The Country Cook blog).