Reviewed: May 20, 2013

Excellent...took it to a potluck and everyone raved about it. Might try it with chocolate chips or fruit next time.

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Reviewed: May 14, 2013

I made this recipe for the first time. I substituted lemon extract for the vanilla and used Splenda instead of sugar. Everyone loved it.

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maryg

Reviewed: May 9, 2013

Made it as written except I used the cinnamon sugar mix from the store on top and my family LOVED IT! Thanks for sharing

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busymom

Cooking Level: Intermediate

Living In: Kingsland, Arkansas, USA

Reviewed: Apr. 30, 2013

Wonderful! These are great just like they are but even better if you add you favorite jam to the mixture! P.S. I didn't use all the filling it seemed like too much for those thin layers of crescent rolls.

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Momof2

Reviewed: Apr. 21, 2013

I almost love this, but my husband and I think it is too rich & sweet and both the bottom & top crusts were still soggy when fully baked. First taste is "wow", then it got hard to finish. I think the large amount of butter soaked the top layer. Served at room temperature, the filling is also quite soft, firmer when chilled; don't expect it to be like baked cheesecake, but more like the texture of cream cheese folded into whipped topping. I still ALMOST love it, and will be tweaking left and right until it fits my personal preference.

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Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Reviewed: Apr. 21, 2013

This recipe is amazing!! At first I was very skeptical that crescent rolls could taste good with this mixture but it works! I followed the recipe exactly as written an it was so simple and tasted great! I will be using this recipe again!

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Reviewed: Apr. 18, 2013

Made 2 pans of this and they were scarfed up by teens and adults. Numerous requests for the recipe. If only we could eat THIS for supper every night! ;)

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JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Apr. 13, 2013

I feel like there's far too much butter in this recipe. I had butter pooled up on the top of mine when it should have been done. I had to soak it up with a paper towel and put it back in. I cooked mine for 35 minutes and the bottom crescents are still doughy from all the butter. Not happy. Plus, too much sugar is called for on top so I didn't use it all.

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deb larsen

Reviewed: Apr. 9, 2013

This was delicious. I liked it warm and cold but my husband and I preferred it cold. I look forward to making it again. Next time I might add some fruit filling or put some raspberry sauce on the side for dipping.

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