Serves: 6
Total Calories: 786
Yield: 6
Combine rolls and roll into a 10x14-inch rectangle. Press in the bottom of a sprayed 9x13-inch baking pan. Bake at 375¡F 5-10 minutes. Cool completely. Combine cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Spoon pie filling over cream cheese layer. Combine flour and brown sugar. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over pie filling. Sprinkle nuts over the top. Bake at 375°F 30-35 minutes. Cool 1 hour before serving. Store in the refrigerator.
This Peaches and Cream Dessert recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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