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These are from the Kraft site.

Dimitri

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1-1-2 cups powdered sugar, divided 1 egg white 1 tsp. vanilla 1 can (20 oz.) cherry pie filling 3 Tbsp. milk

PREHEAT oven to 350¡F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal. BEAT cream cheese, 3-4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust. BAKE 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining 3-4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator

# 2 12 NILLA Wafers 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3-4 cup sugar 2 eggs 3-4 cup cherry pie filling

PREHEAT oven to 350¡F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside. BEAT cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2-3 full. BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.