Ingredients:
- 2 cans (8 oz. each) of refrigerated crescent dinner rolls
- 2 pkg (8 oz. each) of cream cheese - Make sure to soften them in advance
- 3/4 cup of powdered sugar
- 1 egg white
- 1 tsp. vanilla
- 3 tbsp. milk
- 1 can (20 oz.) of pie filling --- Some people like Cherry but I personally have found it to work the best with Blueberry
First preheat the oven to 350 degrees. This recipe starts out with two steps and then merges into one, so there will be two separate stations. This is also an added benefit because then you can delegate different stations out :]
Station 1: Unroll the first can of crescent rolls onto the bottom of a 9x13 pan that has been SPRAYED with cooking spray. For some reason I always forget that step, but it is veryyyy important. Make sure to press the seals together because this will be your base and you want to make sure that the gooey deliciousness doesn't seep through.
Station 2: Beat the cream cheese, 3/4 cup of powdered sugar, egg white, and vanilla until well blended. Also referred to as "until it looks so delicious that you envision yourself eating the entire bowl and blowing off the need to make this dessert". Spread this onto the crust. Then open the pie filling and pour it over this. You then will need to unroll the other can of crescent rolls onto wax paper preferably. This will help because now that the can has been sitting out for a bit, the rolls tend to be sticky and stick to any counter top after you try to push the seals together. With that in mind, press the seals together and lay on top of the other ingredients in the pan.
Lastly, bake for 25 to 30 minutes or until golden brown. The recipe calls for sprinkling of some powdered sugar/milk mixture drizzle business, but since I have the patience of a gold fish I opt out of that and offer up Cool Whip instead. :]
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