Sopapilla Cheesecake
2 8-oz packages cream cheese (not low-fat!)
2 8-oz packages refrigerated dinner rolls
1 cup sugar
1 tsp vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon-sugar (=1/2 cup sugar mixed with 1 T cinnamon)
1) Line a 9 x 13 pan with one package unrolled crescent rolls.
2) Flatten.
3) Mix together cream cheese, sugar, and vanilla.
4) Spread in pan over crescent rolls.
5) Spread other crescent rolls over cream cheese mixture.
6) Pour melted butter over the top and then sprinkle cinnamon-sugar mix evenly over the whole glorious creation. :-)
Bake at 350 degrees for about 25 -30 minutes.
This recipe will go fast, so get yours while everyone else is getting their salads.
Also, it’s fun but not necessary to explode the butter in the microwave while melting it. ;-)
Oh - and this is even better the next morning, cold from the fridge with coffee. Mmmmmm!!!
Bless you. I think I might just have to do a test run of this cheesecake tomorrow - you know, just to make sure it’s fit for human consumption. Exploding butter in the nuker is something I do really well!
Re the coke jello salad. I don’t really have a recipe. Just use a package of red jello, instead of cold water use Coke - and not the diet kind either. I add a can of frozen regular cherries very well drained if I can find them, fresh if I can’t. Stir in some chopped nuts and on occasion I add a can of well drained pineapple spears if I have them. Most of what I choose to add to a jello-o salad depends on what’s in the frig or cupboard. Stir it up really well before you put in the frig and then stir it up again before you serve.
Sounds yummy! Worthy of an experiment to try to duplicate an old Entenmann’s recipe, Pineapple Cheese Strudel.