Oh my gosh! I really did not think that I would like this dessert at all and only made it because the recipe came to me from a friend who is a great cook and promised that it is killer. She was so right!
If you are like me, you’re going to have to get past the fact that the cherry part of the cobbler comes from cherry pie filling. I’m still sick of that from the 1970s (when we put it in everything but the meatloaf) and never dreamed I’d eat it again, but I did and I’m passing the recipe along because I think you will love it as much as I do. The Grands make a dough that comes as close to homemade cobbler dough as I have ever tasted!
1 Tube Crescent Rolls, I used Grands.
8 Ounces Cream Cheese
1 Cup plus about 2 tablespoons Sugar
1 Teaspoon Vanilla
Cherry Pie Filling, 21 oz.
1-2 Tablespoons Butter, melted
1/4 Cup Almonds, Sliced (I had to use slivered.)
Preheat oven to 350 degrees.
1. Butter bottom and sides of a 9 x 13 casserole.
2. Pat 1/2 of the rolls to cover the bottom of the pan. Sprinkle with 1 tablespoon sugar.
3. Bake for about 12 minutes. (Check after 10.)
4. While crust bakes, mix cream cheese, 1 cup sugar, and vanilla together until smooth.
5. Pour this mixture over hot crust.
6. Put pie filling in food processor and pulse until there are no whole pieces.
7. Smooth pie filling over cream cheese mixture.
8. Carefully stretch remaining rolls to cover entire casserole pan.
9. Brush or spoon on melted butter and then sprinkle with 1 tablespoon sugar and almonds.
10. Bake for 35 minutes or until golden brown.
If it is at all possible, serve warm.