Cream cheese squares are the dessert you’ve never known you need, but bake it once, and you’re never going to go without it again. It is cheesy soft, creamy, buttery, and that simple. It is one of the things that you only want so often to have. I treat decadently, to savor, not devoured like a cookie purchased from some supermarket.
Spring came, and my outlook has shifted a bit as to what flavors and foods I am in the mood. Though the day is good and it is not yet time to start the garden, I am still dreaming about cookouts, picnics, potlucks, and when friends sit for a while and finally dine. These are the best days of my life. These cream cheese squares are perfect for those days, well, they ‘re really for any day. But when you look for a delicious dessert that isn’t heavy and uses many pantry and refrigerator staples, that’s my friends. Enjoy this dessert with your family and friends, and I promise you, you will never regret it.
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Ingredients:
(2) cans of refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 tsp vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 tsp ground cinnamon
Directions:
Preheat oven at about175 degrees C (350 degrees F). Grease a grid measuring 9×13 inches.
Push one can down the prepared pan from the crescent rolls. Add and mix the cream cheese, 1 cup of sugar, and vanilla in a medium dish, until smooth and fluffy. Spread over the top of the croissant. Unroll the second can of crescent rolls, then place them on top of the cream cheese layer. Do not press. Pour the margarine melted over the entire saucepan. Combine the remaining 1/4 cup of cinnamon and sugar; sprinkle over the top.
In a preheated oven, bake for 25 to 30 minutes, or till the top is crisp and golden.
Ingredients
- (2) cans of refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup margarine, melted
- 1/4 cup white sugar
- 1 tsp ground cinnamon
Instructions
Preheat oven at about175 degrees C (350 degrees F). Grease a grid measuring 9x13 inches.
Push one can down the prepared pan from the crescent rolls. Add and mix the cream cheese, 1 cup of sugar, and vanilla in a medium dish, until smooth and fluffy. Spread over the top of the croissant. Unroll the second can of crescent rolls, then place them on top of the cream cheese layer. Do not press. Pour the margarine melted over the entire saucepan. Combine the remaining 1/4 cup of cinnamon and sugar; sprinkle over the top.
In a preheated oven, bake for 25 to 30 minutes, or till the top is crisp and golden
