3 (8 oz.) packages softened cream cheese (I used 1 fat free, 1 store brand , and
1 Philly, just what I had onhand.)
1 1/2 cups sugar (I used 3/4 c. sugar and 3/4 c. Splenda)
2 tsp. vanilla
2 cans Crescent Rolls
1 stick melted butter
1 tsp. cinnamon mixed with 1/2 c. sugar or Splenda
1 small pkg. sliced almonds
Beat the cream cheese with the sugar or sugar and Spenda with a mixer. Add vanilla and continue beating until quite smooth.
Open one pkg. of rolls and spread them out to fill the bottom of a glass baking dish.(9x13)
Spread the sugar mixture on the roll, covering completely to the edge.
(At this point you can leave the cheese mixture as is or you can pour a can of cherry pie or blueberry filling and spread out to edges.)
Unroll the second can of rolls and spread out to cover top.
Drizzle the melted butter on top of the cheese cake and sprinkle cinnamon/sugar and almonds evenly over the top.
Bake in preheated 350 degree oven until puffed and golden about 35-40 minutes.
I am linking with Jen at http://craftomaniac.blogspot.com/
Thanks so much for stopping by and enjoy your dessert.