1 (8 oz.) can crescent rolls

12 oz. cream cheese, softened

¾ cup granulated sugar
(½ cup for filling, ¼ cup
for topping)

1 t. vanilla

1 (21 oz.) can cherry pie filling

½ stick unsalted butter, melted

Grease bottom of an 8-by-8-inch baking pan. Line bottom of baking pan with four of the crescent rolls, unrolling and spreading them out to cover the entire bottom of the pan. In a large mixing bowl, beat softened cream cheese and ½ cup sugar until smooth and well blended. Add vanilla and beat until mixed thoroughly. Spread cheese mixture over crescent rolls in baking pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough and spread out to cover evenly. Pour melted butter over top of dough. Sprinkle remaining sugar over the melted butter. Bake at 350 F for 35-40 minutes until golden brown.

Recipe courtesy of Laura Garza, Beech Grove, Indiana