Peaches’n Cream Bars
1 tube (8oz) refrigerated crescent rolls
1 pkg. cream cheese, softened (8oz)
1/2 cup sugar
1/4 tsp. almond extract
1 can (21oz) peach, cherry or blueberry pie filling
1/2 cup flour
1/4 cup packed brown sugar
3 tablespoons cold butter or marg.
1/2 cup sliced almonds
Unroll crescent dough into one long rectangle. Press onto bottom and
slightly up sides of greased 9x13 pan; seal perforations. Bake at 375
for 5 minutes. Cool completely. In a mixing bowl, beat the cream
cheese, sugar and extract till smooth. Spread over the crust. Spoon
pie filling over cream cheese layer. In bowl, combine flour and brown
sugar. Cut in butter till mixture resembles coarse crumbs. Stir in
nuts; sprinkle over pie filling. Bake at 375 for 25-28 mins. or till
edges are golden brown. Cool for 1 hour on a wire rack. Store in
refrigerator.
Makes about 2 dozen.