2 cans reduced fat cinnamon rolls with icing
4 oz. light cream cheese
1/2 c. powdered sugar
1 T. skim milk
2/3 c. cherry pie filling
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 Pam. Arrange the 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 for about 20 minutes. Top with icing from cans and colored sugar.
Recipe courtesy of "Eat What You Love."