"Ferrante" > wrote in message
...
> Friends,
> This is part of an e-mail a friend sent me. Maybe you can steer me
> in the right direction on how to find the recipe he is looking for or
> maybe one of you have it:
>
> The recipe I am looking for is cherry tarts. I believe the basic
> ingredients are Philly Cream Cheese, cherries, and sliced almonds on
> top. I think the dough was crescent rolls from Pillsbury or Betty
> Crocker? Maybe had lemon juice in the mix as well. Any help would be
> appreciated. This recipe was from 25-30 years ago.
> ---------------------------
>
> Thanks!
> Mark Ferrante
These are from the Kraft site.
Dimitri
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (20 oz.) cherry pie filling
3 Tbsp. milk
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long
rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to
form crust, firmly pressing seams together to seal.
BEAT cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric
mixer on medium speed until well blended. Spread onto crust; cover with pie
filling. Unroll remaining can of crescent dough; separate into 2 long
rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to
seal. Place over pie filling to form top crust.
BAKE 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to
remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle
over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in
refrigerator
# 2
12 NILLA Wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
3/4 cup cherry pie filling
PREHEAT oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium
muffin pan cups; set aside.
BEAT cream cheese and sugar in small bowl with electric mixer on medium speed
until light and fluffy. Add eggs, 1 at a time, mixing just until blended after
each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3
full.
BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30
minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at
least 1 hour before serving. Store leftover cheesecakes in refrigerator.
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