 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Very good, I used splenda in place of sugar for a low carb desert, and it was great. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
16 ounces cream cheese, softened |
1 1/4 cups sugar |
1 egg yolk, lightly beaton |
1 teaspoon vanilla |
1/2 cup powdered sugar |
1 tablespoon water |
Directions:
1. Unroll the cresent roll dough.
2. Spread the dough from 1 can in a 9 x 13 pan pressing the perforations to seal.
3. Beat the remaining ingredients in a mixing bowl with an electric mixer.
4. Spread over the dough in pan.
5. Lay the dough from the second can over the cream cheese mixture.
6. Bake at 350 for 30 minutes.
7. Combine powdered sugar and water to make glaze.
8. Drizzle over top when cool.
|
|