The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Cherry Cheese Strudel

A quick and easy way to make an otherwise difficult dessert.


2 8-oz. pkgs. Cream Cheese
1 Egg
1 cup Sugar
1 tsp. Vanilla
2 8-oz. cans Crescent Rolls, refrigerated dough
1 21-oz. can Cherry Pie Filling
3/4 cup Powdered Sugar
1 Tbsp. Milk


Set out the Cream Cheese to soften at room temperature.  Grease a 13x9" baking pan.

In a small bowl, mix together the cream cheese, Egg, Sugar and Vanilla until well blended.

Preheat the oven to 350°F.

Unroll but do not separate 1 can of the Crescent Rolls and press into the bottom of the baking pan, pressing the seams together.  Spread the cream cheese mixture over the dough to within 1/2" of the sides of the pan.  Drop the Cherry Pie Filling by spoonfuls evenly over the cream cheese mixture.

Unroll but do not separate the other can of the Crescent Rolls and press on a sheet of waxed paper into a 13x9" rectangle, pressing the seams together.  Using the waxed paper, align it dough side down over the baking pan and atop the fillings and gently remove the waxed paper.  Use a fork or your fingers to seal the top dough to the bottom dough along the sides of the pan.

Bake for 30 minutes until browned.  Remove from the oven to a rack to cool.

Measure the Powdered Sugar and the Milk.  Stir half of the milk into the powdered sugar, add more of the milk, a little at a time, as necessary to moisten all of the sugar and to form an icing that runs in a ribbon off the end of a spoon.  Decoratively drizzle those ribbons of icing over the top of the strudel while still warm, but not hot.

Cut into serving size pieces and serve.  Refrigerate any leftovers.


I see no reason you couldn't substitute a different flavor of pie filling.  In fact, I saw one recipe on the web that omitted the pie filling all together calling it a Cheese Danish.

You should be able to find and substitute Pillsbury Crescent Recipe Creations Seamless Dough Sheet refrigerated dough for the Crescent Rolls.  That will save you from having to press the seams together and is much easier to handle and press into shape.


Other Information:

Source: Arlene Berberich, my aunt and godmother.

Preparation: 0:30
Bake: 0:30
Total: 2:00

Yield: 1 13x9" pan
Servings: 12

Nutrition Facts per Serving:
439 Calories
22g Fat (44.6% calories from fat)
6g Protein
55g Carbohydrate
trace Dietary Fiber
59mg Cholesterol
420mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
4 Fat
2 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.