Deserts #1

Cream Cheese Pastries

2 cans crescent rolls
2 packages creme cheese
1 egg (divided)
1 tsp vanilla
3/4 cup sugar
extra sugar

Cream together cream cheese, egg yolk, vanilla and sugar. Unroll 1 can crescent rolls into bottom of a 9 by 13 pan, pinch together. Spread cream cheese mixture on top. Unroll second can rolls on top, pinch together. Brush egg whites over rolls, sprinkle w/ additional sugar. Bake 22 minutes at 375.
*May do a half recipe w/ the full egg and only 1 can rolls. Put half rolls in an 8x8 pan, then cream cheese mix then rest of rolls. Bake 18 to 20 mins.

Berry Fluff recipe:

1 lg pkg Cook and Serve Vanilla Pudding
1 lg pkg Raspberry Jell-o
2 c water
1 t lemon juice
1 16 oz Cool Whip (the really big one!!)
2 cups berries (fresh or frozen; any kind of berries. I just usually buy a 16 oz bag of frozen assorted berries)

Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium-high heat until it boils. Remove from heat and pour into large bowl. Refrigerate until mixture has thickened (I usually wait about 3-4 hours). Beat with mixer until creamy. Fold in cool whip and berries. Chill until served.