“I’ve had this recipe for years and I always make it for Charity bake sales and double to recipe to make several 8×8 pans…”

Instructions:

1. Preheat oven to 350º F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Unroll one tube of crescent roll dough into the prepared baking dish. Pinch the seams together to create a solid, uniform crust layer covering the bottom of the dish.
3. In a large bowl, beat the room temperature cream cheese with an electric mixer for 3-4 minutes, or until light and fluffy.
4. Add ¾ cup of granulated sugar and the vanilla extract to the whipped cream cheese and mix until well combined and smooth.
5. Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish, ensuring it reaches all the edges.
6. Open the second tube of crescent roll dough and gently place the sheet over the cream cheese layer. Carefully pinch the seams together again to create a top crust.
7. In a small bowl, combine the room temperature butter, ¾ cup of granulated sugar (for topping), and ground cinnamon. Use a fork to crumble the mixture together until it resembles coarse crumbs.
8. Evenly sprinkle the butter and cinnamon-sugar mixture over the top crescent roll crust.
9. Bake in the preheated oven for 30-35 minutes, or until the top crust is golden brown in color.
10. Remove the baked pie from the oven and immediately drizzle the honey evenly over the warm topping.
11. Refrigerate the New Mexican Sopapilla Pie for a minimum of 1-2 hours before slicing and serving. This chilling time allows the filling to set and the flavors to meld.