Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Pour the entire can of cherry pie filling into the prepared baking dish and spread it evenly across the bottom.1 (21 ounce) can cherry pie filling
- Unroll the refrigerated crescent roll dough. Separate the triangles and gently press them together to form larger pieces. Arrange these pieces over the cherry pie filling, covering as much of the surface as possible. Don't worry if there are small gaps; they will fill in as it bakes.1 (8 ounce) package refrigerated crescent roll dough
- Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the crescent roll topping is golden brown and puffed up.
- While the dessert is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzleable.1/2 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- Once the Cherry Pie Bubble Up Dessert is out of the oven, let it cool for about 5–10 minutes. Then, drizzle the prepared glaze generously over the warm dessert.
- Serve warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.Whipped cream or vanilla ice cream
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or oven. Can also be frozen for 1-2 months.
