- 2 (8 ounce) cans refrigerated crescent dinner rolls, divided
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 1/2 cups powdered sugar, divided
- 1 egg white
- 1 teaspoon vanilla
- 1 (20 ounce) can cherry pie filling
- 3 tablespoons milk
- Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13×9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
- Beat cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Pat out to form 13×9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
- Bake 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.