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Peaches and Cream Crescent Dessert |
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Serves: 12 Print this RecipeMarilyn Blankschien - Clintonville, Wisconsin Bake-Off® Contest 28, 1978 Some of the favorite Bake-Off® winners are the simplest, like these layered peach and cream cheese squares. This easy recipe turns everyday ingredients into a creative dessert for family or guests. 1 (8-ounce) can refrigerated crescent rolls 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1/4 to 1/2 teaspoon almond extract 1 (21-ounce) can peach fruit pie filling * 1/2 cup all-purpose flour 1/4 cup firmly packed brown sugar 3 tablespoons margarine or butter, softened 1/2 cup sliced almonds, or chopped nuts Heat oven to 375°F. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press in bottom to form crust. Seal perforations. Bake at 375°F. for 5 minutes. In small bowl, combine cream cheese, sugar and almond extract; blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in margarine until mixture is crumbly. Stir in almonds; sprinkle crumb mixture over fruit filling. Bake at 375°F. for an additional 25 to 30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares. *TIP: Cherry or apple fruit pie filling can be substituted for peach fruit filling. Nutrition Per Serving: Calories 300; Protein 4g; Carbohydrate 38g; Fat 15g; Sodium 260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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