Reviewed: Sep. 13, 2011

Easy and delicious! A little messy if you use too much cherry filling, but MMM MMM MMM!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Breckan

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

This was great for a quick dessert at the last minute and cleared out a package of cherries from my deep freeze. I used reduced fat cream cheese, reduced fat crescent rolls and I made my own cherry pie filling from frozen organic cherries, sugar, cornstarch, water, a little lemon juice and a touch of pure vanilla extract. I only made half the recipe tonight, but stuck the other half of cherry pie filling and filling ingredients in tupperware containers for tomorrow. I bet this would be good with almost any filling you have on hand.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 24, 2010

I love this recipe. I actually got it from Taste of Home Magazine years ago. I don't use the egg and I have used different fruit pie fillings as well as chocolate chips too. Everyone loves them, they are always a hit and an absolute MUST at every Holiday gathering.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelley

Reviewed: Jun. 12, 2010

I made this for my sons school picnic. However, instead of making indivisual crescents, I took one can of cresents and pressed it into the bottom of a 9x13 lightly greased pan. I then layered the cream cheese mix, cherry pie filling. I took the other can of cresents, flattened them out, cut them into strips, and placed them in a crisscross pattern over top. I brushed the egg whites over the top. I needed to cook it longer, about 25 minutes. I just kept checking on it. I cooled them, cut them in bars, and topped with powdered sugar. I put them in the fridge to chill. They turned out nicely.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

MELISANNE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Feb. 21, 2010

Always a hit, but much better after chilled and eaten later or even the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kerry Newton

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Reviewed: Mar. 9, 2009

YUMMY! I used apple pie filling instead, I've made them both ways and every time they are still delicious! I will use this recipe again and again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Colbs

Cooking Level: Expert

Reviewed: Nov. 2, 2008

Very easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shackbart

Reviewed: Oct. 19, 2008

These were really easy and really good. I made them for church and they were gone pretty quick!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Sep. 15, 2008

These were great and so simple. I also left out the egg though. I added a few white chocolate chips to the cherries, though they didnt melt all the way, we still loved it. I also made some with apple pie filling and added carmel bits. They didnt quite melt all the way either though it was still good. Maybe add a dollop of caramel ice cream sauce instead. Great easy recipe, Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful