Pineapple Cream Cheese Crescent Rolls
More dessert for the party! These were easy to make and oh so good! With TLC Food, you can decide which flavor you feel like using. The recipe calls for White Chocolate Amaretto Mix but I mixed it up with Key Lime Mix instead. (available Sept 1) I made these up the day before and added the glaze the next morning, put back in the fridge until party time. Good ‘n cold for serving.
PINEAPPLE CREAM CHEESE CRESCENT ROLLS
- 8 oz cream cheese (I used the light)
- 4 tablespoons sugar (splenda works great too)
- 1/2 packet of Key Lime Mix
- 16 oz can of crushed pineapple
- 2 packs of 8 crescent rolls
- 2 cups of confectioners sugar (I cut it down to 1 cup and 2+ tablespoons of the juice)
Preheat oven to 357 degrees. Combine cream cheese, sugar, and Key Lime Mix. Drain pineapple, reserving juice. Stir pineapple into cream cheese mixture. Unroll crescent rolls and separate. Spread cream cheese mixture on roll. Fold in half. Place in ungreased Longaberger 9 x 14 Baking Dish. Bake until golden brown-about 15 minutes. Mix together 2 cups of powdered sugar and 3 – 4 tablespoons of pineapple juice. Poor glaze over rolls. ENJOY! The rolls would be great served on either the Contour Tray or Handled Platter.
Baked them in the 9 x 13. You could leave 'em in the pan to frost or take them out like I did, and put them on a tray for serving.
Glazed and ready to eat on the Proudly American Platter
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