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INGREDIENTS

• 2 (8ounce)cansrefrigerated crescent dinner rolls , divided
• 2 (8ounce)packages Philadelphia Cream cheese, softened
• 1 1/2 cups powdered sugar, divided
• 1 egg white
• 1 teaspoon vanilla
• 1 (20ounce)can cherry pie filling
• 3 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Unroll 1 of the cans of crescent dough into 2 long rectangles.
3. Place in greased 13×9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
4. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
5. Spread onto crust and then cover the cream cheese mixture with pie filling.
6. Unroll remaining can of crescent dough; separate into 2 long rectangles.
7. Press out to form a 13×9-inch rectangle, pressing seams together to seal.
8. Place over pie filling to form top crust.
9. Bake 25 minutes or until golden brown; cool slightly.
10. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
11. Drizzle over warm dessert.
12. Cut into 24 rectangles to serve.
13. Store leftover dessert in refridgerator.

INGREDIENTS

• 1 cup butter(no substitutes)
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoonalmond extract
• 2 cups flour
• 2 teaspoons baking powder
• 1 (21ounce)can cherry pie filling
• 1/2 cup powdered sugar (optional)

DIRECTIONS

1. In a large mixing bowl, cream together the butter and sugar.
2. Add eggs and beat until light and fluffy.
3. Add almond extract.
4. Mix in flour and baking powder.
5. Mix until smooth.
6. Grease a 9 x 13 pan.
7. Spoon mixture (will be very thick) into pan and spread evenly.
8. Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
9. I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
10. No need to stir the pie filling in as it will settle into the batter as baking.
11. Bake at 350 degrees for 45-50 minute.
12. Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
13. Dust with powdered sugar (optional).

INGREDIENTS

• 3 cups granulated sugar
• 3/4 cup light corn syrup
• 3/4 cup water
• 3 largeegg whites
• 1 (3ounce)package cherry gelatin
• 3/4 cup coarsely chopped walnuts
• 1 teaspoon vanilla extract

DIRECTIONS

1. Grease an 11 1/2 x 7 1/2 in baking dish.
2. Mix sugar, syrup, and water in a 2 quart glass measure.
3. Microwave uncovered on high, stirring twice, 15- 17 minutes until sypur reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
4. Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
5. Gradually add gelatin, beating until whites are stiff and glossy.
6. While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick.
7. Stir in walnuts and vanilla.
8. Spread into prepared dish.
9. Let stand at room temperature until completely cool and set, about 4 hours or overnight.
10. Cut into 1 inch squares.
11. Store in airtight container in a cool dry place.

INGREDIENTS

• 2 tablespoons butter
• 1 (21ounce)can cherry pie filling
• 1/2 teaspoon vanilla extract
• 2 cups diced poundcake or angel food cake

DIRECTIONS

1. In medium sauce pan, melt the butter.
2. Add the pie filling and vanilla extract.
3. Cook until heated through and thickened, about 3 or 4 minutes.
4. Place diced pound cake in seperate dessert dishes and top with pie filling mixture.
5. Serve immediately.
6. NOTE: Could also top with whipped topping.

INGREDIENTS

• 12 piecesrefrigerated chocolate chip cookie dough
• 1 (8ounce)package cream cheese, softened
• 1/2 cup Nestle sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21ounce)can cherry pie filling(or whatever flavor you would like to put on top!)

DIRECTIONS

1. Preheat Oven to 325 degrees.
2. Use paper muffin cups to line your Muffin Pan.
3. Place one cookie dough in each muffin cup.
4. Bake for 10-12 minutes or until the cookie has spread out in the muffin cup.
5. Beat the cream cheese, condensed milk, egg and vanilla extract in a medium bowl.
6. Pour about 3 Tablespoons over each cookie in the cups.
7. Bake another 15-18 minutes or until set.
8. Cool completely and top with pie filling.
9. Refrigerate 1 hour and ENJOY!