1 can refrigerator crescent rolls (8 count)
1 (21 oz.) can pie filling of your choice (I used cherry)
1/2 cup granulated sugar (for filling)
1/4 cup additional granulated sugar (for top)
1 tsp. vanilla
1 1/2 (8 oz. ea.) pkgs. cream cheese, softened
4 tbsp. (1/2 stick) unsalted butter

Preheat oven to 350°F. Line the bottom of a greased 8x8-inch pan with four of the crescent rolls, spreading out to cover the bottom entirely.

In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again.

Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle 1/4 cup sugar over that.

Bake at 350°F for 30 to 45 minutes.

Submitted by: Joyce T. Smythe