1 8 oz. tube crescent rolls
12 oz. (1 1/2 blocks) cream cheese, softened
1/2 C sugar
1/4 C sugar
1 tsp vanilla extract
1 21 oz. can cherry pie filling
1/4 C (1/2 stick) butter, melted
Preheat oven to 350 F degrees.
Spray an 8x8 baking dish with non-stick cooking spray.
Unroll crescent rolls and place four on the bottom of the baking dish.
Cover the entire bottom and seal the seams as best as possible.
Combine cream cheese and 1/2 C sugar. Beat with an electric mixer until smooth.
Add vanilla, mix again.
Spread cream cheese mixture over rolls. Pour pie filling over cream cheese. Spread evenly.
Top with remaining crescent rolls. Stretch to cover the entire top and seal the seams.
Pour melted butter onto rolls and sprinkle with remaining 1/4 C sugar.
Bake for 35-45 minutes. Top should be golden brown.