Pinner wrote: "Italian Cream Cheese Cake. My Mom sold cakes. This was a favorite. I searched until I found the exact recipe. This is the most delicious Italian Cream Cheese Cake I've ever eaten!!!" What's more, it's the SIMPLEST recipe for this cake out there.
350 degrees.Use 1 1/4 cans of refrigerated crescent rolls and shape for bottom of candy cane. Remaining 3/4 can is for candy cane stripes on top. Mix 1 (8oz) cream cheese brick (softened), 1/3 cup powdered sugar, 1 egg, and 1/2 teaspoon vanilla. Spread over dough. Top with cherry pie filling. Arrange remaining dough in stripe pattern. Bake approx. 15-18 mins or until golden. Top with glaze...Mix 1/2 cup powdered sugar and 2-3 tsp milk. Whisk together and drizzle over top of hot crescent