Ingredients:

1 container Pillsbury Place N’ Baked Original Crescent Rounds
4 ounces cream cheese, room temperature
½ cup powdered sugar
4 ounces Cool Whip
½ cup fresh blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon water
1 teaspoon cornstarch

Directions:

Prepare the Crescent Cups:
Preheat the oven to 350°F (175°C).
Place crescent rounds in a muffin tin and bake for 10-12 minutes or until slightly browned.
Remove from the oven and, using a small cup or glass, press down in the middle to form a cup shape.
Set aside to cool.
Make the Blueberry Sauce:
In a small saucepan, combine blueberries, sugar, lemon juice, and water.
Cook over medium heat until blueberries start to burst and a sauce forms.
If the sauce is runny, mix cornstarch with a teaspoon of water and add to the sauce. Cook until thickened.
Prepare the Cream Cheese Filling:
In a medium mixing bowl, beat the cream cheese with a hand mixer until whipped and fluffy.
Add powdered sugar and beat until well combined.
Gently fold in the Cool Whip.
Assemble the Cups:
Fill each cooled crescent cup with a spoonful of cream cheese mixture.
Top with the cooled blueberry sauce.
Chill and Serve:
Chill in the fridge until set.
Sprinkle with powdered sugar before serving.