Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
Bake 25 to 30 min. or until golden brown; cool slightly.
Mix milk and remaining sugar until blended; drizzle over dessert.
Enjoy a serving of this easy-to-make Danish on occasion.
Prepare using apricot or raspberry pie filling. Or, substitute 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Morsels or 2 cups of your favorite chopped mixed nuts for the pie filling.
Prepare using refrigerated reduced-fat crescent dinner rolls, PHILADELPHIA Neufchatel Cheese and fat-free milk.
How to Store
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.