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Strawberry Syrup

It was mama’s encouragement that led us to the birth of our Red Ripe Strawberry Syrup. This slow brewed strawberry treat is cooked to precision with the best natural ingredients. It’s packed full of whole red ripe strawberries that you can see as you pour this thick fruit syrup atop any stack of pancakes or as a sauce on a delicious cheesecake. Try it on angel food cake, pound cake, or anything that needs a touch of mama’s strawberry love. Red Ripe Strawberry is especially wonderful in our Fruit

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Quantity:

Fruit Syrup Crescent Roll Cheesecake Bars
Source: Mary Linsley

Ingredients:
2 cans of Pilsbury crescent rolls (Keep refrigerated until ready to use)
2 blocks of cream cheese (softened at room temperature)
1-2 cups fresh fruit mixed with 1-2 cups fruit syrup (any flavor)
1/2 cup sugar
1 egg
Directions:
Preheat oven to 350F. In a medium bowl mix cream cheese, egg, and sugar together until well blended. Set aside, layer crescent rolls in a lightly sprayed sheet cake pan, put them so there are no spaces between them. Pour cream cheese mixture over top and spread gently to cover completely. Mix fruit and syrup together in a bowl. Pour fruit mixture over the cream cheese mixture. Now put second layer of crescent rolls on top of the mixture, covering completely. Bake for about 15 minutes or until golden brown. (You can lightly baste with butter if desired.) Cool for about 20 minutes then place in the refrigerator until well chilled, cut into squares and serve.