2 (8 oz.) cans refrigerated crescent roll dough
2 (8 oz.) pkg. cream cheese
1 c. + 1/4 c. white sugar
1 tsp. vanilla extract
1/2 c. margarine, melted
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Press 1 can of
rolls into the bottom of pan. In medium bowl, mix together the cream
cheese, 1 cup sugar and vanilla until smooth and creamy. Spread over
the crescent layer. Unroll the second can of rolls; lay rolls on top
of the cream cheese layer. Do not press down. Pour the melted
margarine over the entire pan. Combine the remaining 1/4 cup sugar
and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes until
top is crisp and golden.
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