KNOXVILLE, Tennessee — 1 8 oz. tube crescent rolls 

12 oz. cream cheese, softened

3/4 cup granulated sugar, divided

1 tsp. vanilla extract 

1 can cherry pie filling, or other flavor

1/4 cup unsalted butter, melted 

Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four of the crescent rolls in the bottom of the baking dish. Spread them out and cover the bottom of dish, seal seams as well as possible.

Next combine cream cheese and 1/2 c. sugar. Beat with electric mixer until smooth. Then add vanilla and mix again. Spread cream cheese mixture over crescent rolls in the baking dish. Pour pie filling on top of cream cheese layer. Spread out evenly. Finally, top with remaining crescent roll dough. Stretch it out and seal the seams if possible. Pour melted butter on top, then sprinkle 1/4 c. sugar evenly over the melted butter. Bake for about 35-45 minutes. Top crust should look crusty and be golden in color.

Must refrigerate if not eaten the same day it's made.

Presented by Kim Wilcox, It's All So Yummy Cafe