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Cherry Cheesecake Cobbler

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Cherry Cheesecake Cobbler

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loved by the church ladies

Ingredients

  • 9 x 12 pan sprayed with Pam
  • 2 crescent rolls (Big/Flakey)
  • 2 pkgs. cream cheese
  • 2/3 cup sugar and 1/4 cup desired for sprinkling
  • 2/3 stick butter melted
  • 1 can of Cherry pie filling

Method


Spray pan with pam cooking oil. Press 1 can of crescent rolls into pan. Mix sugar and cream cheese together and pour into pan. Add pie filling.
Top with can of crescent rolls. Brush melted butterover rolls and sprinkle with sugar.

Bake at 350 degrees for 40 - 45 minutes.

Recipe is courtesy of: Lisa

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Vicky Dunn

Vic-D

Vicky Dunn

Influences: simple, quick & southern country

Location: Hazard, Ky

Favorite Piece of Cooking Equipment: A Southern woman would never starve as long she has an iron skillet and a can of Crisco.

Favorite Recipes: Peanutbutter Fudge

What else? I didn't have potatoes so I substituted rice I didn't have paprika so I used another spice I didn't have tomato sauce so I used tomato paste A whole can-not a half can-I don't believe in waste. A friend gave me the recipe She said you couldn't beat it There must be something wrong with her I couldn't even eat it!

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