PHILADELPHIA Cherry Danish Dessert

PHILADELPHIA Cherry Danish Dessert


"A new brunch favorite, these cherry Danish bars are ready to eat in 40 minutes."


40 m {{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 24 servings


On Sale

What's on sale near you.


  • Ready In

  1. Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
  2. Beat cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
  3. Bake 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
Tips & Tricks


  • Size It Up: Enjoy a serving of this easy-to-make Danish on occasion.
  • Variation: Prepare as directed, using apricot or raspberry pie filling. Or, substitute 2 cups chocolate chips or your favorite chopped PLANTERS Nuts for the pie filling.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 9 Ratings


These are so good! I have made them several times and everyone loves them. I use apple pie filling the most with this. They are good either for breakfast or as a dessert. Yummy!!

The flavor is very good, but I did not like the way the crescent dough pastry turned out. Not flaky, but somewhat rubbery in texture. I will make this again but use puff pastry next time. ****AN...

Excellent! I used a little whipping cream instead of milk for the glaze and added a little vanilla extract (wanted to add almond, but was out) and scattered sliced almonds all over the top and ...