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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
SPINACH SALAD
PEACH DELIGHT
PASTA SALAD
HASH-BROWN CASSEROLE
CREAM CHEESE PIE
CHICKEN BALL
CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
CHEESE DANISH

2 cans refrigerated crescent rolls
2 (8-ounce) packages cream cheese
1 egg yolk
2 teaspoons vanilla
3/4 cup sugar
1 cup powdered sugar
1 1/2 to 2 tablespoons milk

Spray a 9-inch by 13-inch pan with non-stick spray. Spread one package of crescent rolls on the bottom. Cream together the cream cheese, egg yolk, vanilla and sugar. Spread over the crescent rolls. Top with other package of crescent rolls. Bake at 350 degrees for 25-30 minutes. Let stand for 15 minutes. Mix powdered sugar and milk together to get a thick glaze. Pour glaze over the Danish and serve. Serves 8.





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