Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese, softened

  2. 1/4 cup sugar

  3. 1/2 teaspoon almond extract

  4. 1/4 cup slivered almonds

  5. 1/3 cup chopped maraschino cherries

  6. 2 packages (8 ounces each ) refrigerated crescent rolls GLAZE:

  7. 1 cup confectioners' sugar

  8. 1 tablespoon butter, melted

  9. 1 to 2 tablespoons milk Additional slivered almonds and maraschino cherries

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside. Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries. Yield: 8-10 servings.


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