"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent Rolls Dessert Recipe

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This recipe for Crescent Rolls Dessert, by , is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of crescent rolls

c. melted butter

2 8 oz. cream cheese

1 c. sugar

1 tsp. ground cinnamon

1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. Spray a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan.

In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.

Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden

 

 

 

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