Raspberry Cheese Danish Dessert


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Refrigerated crescent rolls make this pie crust a no-brainer and the filling is rich and fruity.

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  • 2 8 oz. cans refrigerated crescent rolls, divided
  • 2 8 oz. pkg. cream cheese, softened
  • 1 1/2 C. powdered sugar, divided
  • 1 egg white
  • 1 tsp. vanilla
  • 1 21 oz. can raspberry pie filling
  • 3 Tbs. milk

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Preheat oven to 350 degrees. Unroll contents of 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13 x 19- inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 C. powdered sugar, 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. Press out to form 13 x 9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.

Bake 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining 3/4 C. sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

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