2 cans reduced fat cinnamon rolls, with icing
3/4 cup granulated sugar, divided into 3 parts of 1/4 cup each
4 oz. light cream cheese
1/2 cup powdered sugar
1 tablespoon skim milk
2/3 cup light cherry pie filling
Use food coloring to dye sugar green, purple and yellow. Separate one can of rolls and roll each by hand so that it looks like a hot dog. Place rolls on a cookie sheet sprayed with nonstick cooking spray. Arrange rolls to form an oval shape and pinch ends together. Combine cream cheese, powdered sugar and milk to make filling. Pat rolls down and spread filling on top; then add layer of cherry pie filling. Separate second can of rolls; roll, shape, and press to cover filling and form top layer of cake. Bake at 375 degrees for about 20 minutes. Top with icing from cans and colored sugar.
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