Cream Cheese Squares

from Kraft

makes 24 servings (I halved everything)

• 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided (I used reduced-fat)
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (I used light cream cheese)
• 1 tsp. vanilla
• 1 egg, slightly beaten
• 3/4 cup sugar, divided
• 2 Tbsp. ground cinnamon

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Calories 170

Total fat 11 g

Dietary fiber 0 g

My Review I have been on a lucky streak with my recipes lately. This was one of the easiest desserts I've ever made and also one of the most delicious. I ate it warm, I ate it cold -- yummy both ways! Simon was ecstatic about this dessert -- so extra boy-friendly. The only not-so-great part about it was that it was hard to stick to the portion size. I definitely ate a little too much of this.