Serves: 12
Total Calories: 378
Heat oven to 375°F. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan press in bottom to form crust. Seal perforations. Bake at 375°F. for
5 minutes.
In small bowl, combine cream cheese, sugar and almond extract blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in margarine until mixture is crumbly. Stir in almonds sprinkle crumb mixture over fruit filling.
Bake at 375°F. for an additional 25 to 30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares.
*TIP: Cherry or apple fruit pie filling can be substituted for peach fruit filling.
Nutrition Per Serving: Calories 300 Protein 4g Carbohydrate 38g Fat 15g Sodium 260mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peaches and Cream Crescent Dessert recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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