WildWSS: Cherry Cheese Cobbler

Easy Cherry Cheese Cobbler

Happy Fourth of July!

Is time running out? Do you need a last minute dessert? Easy Cherry Cheese Cobbler may hit the spot, with the key word being EASY! If you can open a can, then you can make this sweet, little dish.

This is my take on Easy Peasy Cherry Cheese Cobbler from Christy Jordan's Southern Plate.
Come on, Let's Try It!

Ingredients: (serves approx. 4-6, depending on your appetite)

1 can crescent rolls (8 count)
1 can cherry pie filling, 21 oz.
1/2 c. granulated sugar (for filling)
1/4 c. granulated sugar (for topping)
1 tsp. vanilla extract
12 oz. cream cheese, softened (I used reduced fat)
4 tbsp. unsalted butter or margarine
Trader Joe's French Vanilla Ice Cream (optional)

Directions:

1. Preheat oven to 350 degrees. Grease or spray, with a non-stick cooking spray, an 8x8x2 baking dish or dish of similar size.

2. Using 4 of the crescent rolls, line the bottom of the baking dish. Gently press the dough with your fingers to cover the entire bottom of the dish. Set aside.
3. Mix the cream cheese & 1/2 cup sugar until well blended. Add vanilla and blend in to cream cheese mixture.

4. Spread the cream cheese mixture over the crescent rolls in the bottom of the baking dish. Pour the pie filling over top of cream cheese mixture and spread evenly.

5. Place the remaining 4 crescent rolls over the top of the pie filling.
6. Sprinkle the 1/4 cup sugar over the crescent rolls. Melt the butter (or margarine) and pour evenly over the top. Bake for 30-45 minutes, until the top is golden brown and the filling is bubbly.