Reviewed: Apr. 26, 2009

Oh my goodness! This is incredibly delicious. I've made it twice, and the only thing I changed was to add a little more cinnamon/sugar mixture over the top than what the recipe called for.

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tkwilson

Cooking Level: Expert

Home Town: Pinellas Park, Florida, USA

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Reviewed: Apr. 23, 2009

So easy and very good! Will amke many times in the future! I also used fat free cream cheese and splenda in place of sugar. Really good.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Apr. 21, 2009

SO simple and delicious! I halved the amount of sugar that it calls for and it was still a little to sweet. This would be fantastic with some sort of fruit added into the cream cheese.

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Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 20, 2009

These were excellent. I had all of the ingredients, but I wasn't sure how much I would like it so I made a 1/2 recipe in an 8 inch square pan. I put a very little bit of apricot jam on half and left the other half plain. I really couldn't taste the apricot, but everyone liked these- even my son who swears he hates cream cheese!

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bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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Reviewed: Apr. 20, 2009

This is amazing. People just love them. You can use flavored cream cheese also. Strawberry and blueberry work great. These are truly AMAZING!

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marriedmom1022

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Reviewed: Apr. 20, 2009

A really easy recipe. It was VERY sweet so if you don't like things super sweet, you might want to reduce the amount of sugar you add to the cream cheese. I also reduced the amount of margarine, only brushing it over the top rather than using the entire half cup. I think it would be very tasty with a layer of apricot jam over the cream cheese. Other jams/jellies would probably be good as well but with the sweeter jams/jellies I would definitely reduce the sugar in the cream cheese.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

Ohhhhhhhhhhh my goodness!!!! These deserve more than 5 stars! I have to get these things out of the house before I eat all of them. I knew I would like them after reading the ingredients, but did not think they would be that extra amazing, BUT they are! I did not make any changes, but will probably reduce the butter a little next time (but I am NOT complaining!). I would like to play around with adding fruit preserves or honey sometime just for fun, but they are really fantastic just as the recipe states. Thanks so much for sharing!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

Heavenly! It came out better than I expected. I was confused by the term "white suger" which I assumed meant powdered or confectioners sugar (as opposed to table or granulated sugar). I substituted the crescent rolls with a new Pillsbury product called Crescent Recipe Creations. Only other change is I omitted the cinnamon.

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Josie_James

Cooking Level: Expert

Living In: Raceland, Louisiana, USA

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Reviewed: Apr. 17, 2009

This recipe was delicious! I had never worked with cream cheese in baking before, and now I officially can't get enough. I almost ate the whole tray by myself!

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Victoria Marie

Cooking Level: Intermediate

Home Town: Kennebunkport, Maine, USA

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Reviewed: Apr. 15, 2009

Made as written, and my family RAVED! Even my husband that is not crazy about cheesecake and cheese coffee cakes LOVED this and asked me when I will be making it again. So easy and so good!

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Apr. 14, 2009

WAAAAAY TOOOOO GOOOOOOD! And waaay tooo easy! I pride myself on baking from "scratch" but these little sweet treats can really compete--gold medal status! A day later you can heat 'em up or eat them cold- they are like a different desert depending on how you serve them. Renaming them Belly Buster Bars!

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cookiecoco

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

I used regular salted butter and the squares turned out extremely salty. I would cut the butter in half (at least) and use non-salted butter.

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Breanna

Home Town: Los Angeles, California, USA

Living In: Orange, California, USA

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Reviewed: Apr. 10, 2009

Followed the recipe exactly worked perfectly tasted great and were really easy. Good cold too.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 3, 2009

OMG!! This is the BOMB! I made this last night to take to the office function at work, and 'everybody' wanted the recipe. This recipe deserves a lot more than 5 stars like it is, hands down! I could have eaten the whole bowl of cream cheese filling, but restrained myself. I do have to admit that I added one more ingredient to personalize it for my taste and topped the cream cheese mixture with Strawberry Preserves, but followed the rest of the recipe exactly. I LOVED hearing all the ooooos, ahhhhh's and reviews of my peers of, "Awesome", "Wonderful", "Phenomenal" and "you've GOT TO make this again. THANK YOU Ann so much for this Awesome recipe. It will be served Over and Over again, every chance I get.

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Brenda

Cooking Level: Expert

Home Town: Macon, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 3, 2009

My husband raved about this! I omitted the cinnamon, topped the cream cheese mixture with maraschino cherries, and drizzled chocolate syrup on top before serving. This one is a keeper.

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 3, 2009

Great recipe! Made another version of this dish a couple months ago, and I prefer this recipe. Did not add the margarine to the top as called for in the recipe.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 30, 2009

Loved these! There is something about the combination of cresent rolls and cream cheese that I can't resist!!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 30, 2009

Absolutely delicious. I cut the recipe in half because it was just for my husband and I, used an 8x8 glass pan and used only 3 quarters of the amount of cream cheese it called for. I also used less sugar to mix with the cream cheese and a lot less to spread on top, otherwise it would've been way too sweet. I did use the amount of butter listed in the recipe and I'm glad I did because it added that extra pastry taste. The squares came out perfectly and the whole thing was gone in one sitting. :o)

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 29, 2009

One word: delicious! This was such a simple dessert to make too. I whipped it up before I went to Bible study tonight & just stuck it in the fridge for an hour or so(which I highly recommend, b/c while it tastes wonderful warm or cold, it is MUCH easier to cut when chilled & set!) Everyone was really impressed & ate all of them! I definitely don't think you need all of the butter called for...I did as another reviewer suggested & just brushed some over the top. I also didn't use all of the cinnamon/sugar mixture, just sprinkled enough to lightly coat the top. I will definitely be making this treat again & again!

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

This was pretty good. I used reduced fat crescent rolls and I used some splenda in place of regular sugar (about 3/4 sugar to 1/4 splenda) This is an easy dessert to make when you don't have much time to make something...

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