Thanks to my Grandma Miriam for this recipe! She has a load of great ones, and will hopefully be featured as a guest chef in the coming months!
2 pks crescent rolls
8 oz cream cheese (at room temp)
1 & 1/2 cups sugar (divided)
1 cube butter
1 tsp. cinnamon
fresh fruit of your choice (optional)
In a 9x13 pan press and stretch 1 can of the rolls til it covers bottom of pan. Mix cream cheese and only 3/4 c of the sugar and vanilla and spread over the rolls. Then pat the 2nd pkg of rolls on top of this, gently so that it covers the bottom layer. Melt butter and add the other 3/4 c sugar and cinnamon, and pour over and spread out to the edges. Bake at 350 degrees for 25 minutes or til lightly browned.
Cool a bit and then put fruit topping over all. Serves about 10.