|Cream Cheese Squares|
I enjoyed it plain or with blueberry sauce (made by cooking 2 pints blueberries with 1/4 cup water and as much sugar as I felt it needed, cooked until syrupy).
Store leftovers inside plastic ziploc bags refrigerated. Good even when cold. No need to reheat.
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon
BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
|Spreading the Cream Cheese mixture|
BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.
|Store in plastic bags to keep from drying out|