This dessert can be served after dinner. Add some fresh fruit on top to dress it up a bit or you can serve it plain at brunch or just enjoy it with a cup of coffee or tea. It is very good any way you have it.
Portion size20 servings
Credits :Brenda Porter
8 oz packages
Real Lemon juice
Preheat oven to 350º F. Grease a 9 x 13 pan Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl mix together the cream cheese, 1 cup of the sugar, vanilla, lemon juice until smooth and creamy. Spread over the cresent layer. Unroll the second can of crescent rolls and lay them on top of the cream chesse layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/2 cup of sugar and cinnamon, sprinkle over the top. Bake for 25 - 30 minutes in the preheated oven or until the top is crisp and golden. When cool, refrigerate until ready to serve. Note - This can be made the day ahead.