Thursday, August 17, 2017
Wednesday, August 16, 2017
Cooking Thursday
Today I'm sharing a recipe I made for the first time last week. It was one that popped up on Facebook, and when I saw cherries and cream cheese I knew Bob would like it. It's very easy to make and I think you'll like it too! If you want to change it up, you can use any flavor of fruit pie filling.
Crescent Cherry Cobbler
2 cans crescent rolls dough sheets
2 cans cherry pie filling
2 blocks (8 ounces each) cream cheese
2/3 cup sugar
1 teaspoon vanilla
2 tablespoons sugar
Press one can of crescent roll dough into a 9x13 pan.
Mix together cream cheese and 2/3 cup sugar until smooth. Spread over crescent dough.
Spread pie filling over cream cheese mixture.
Place remaining crescent dough between 2 sheets of wax paper, and use rolling pin to press to size to fit pan. Place over pie filling.
Sprinkle 2 tablespoons sugar over crescent dough.
Bake at 350 degrees for about 25 minutes until lightly browned.
Store in refrigerator.
Crescent Cherry Cobbler
2 cans crescent rolls dough sheets
2 cans cherry pie filling
2 blocks (8 ounces each) cream cheese
2/3 cup sugar
1 teaspoon vanilla
2 tablespoons sugar
Press one can of crescent roll dough into a 9x13 pan.
Mix together cream cheese and 2/3 cup sugar until smooth. Spread over crescent dough.
Spread pie filling over cream cheese mixture.
Place remaining crescent dough between 2 sheets of wax paper, and use rolling pin to press to size to fit pan. Place over pie filling.
Sprinkle 2 tablespoons sugar over crescent dough.
Bake at 350 degrees for about 25 minutes until lightly browned.
Store in refrigerator.
