Melt in your mouth...Delicious!

Today was the Mexican Fiesta fundraiser for the youth group and what a wonderful fiesta it was! The tables were decorated with beautifully colored napkins and gerber daisy centerpieces. How pretty. The meal was just as enjoyable. We were served, tacos, refried beans, enchiladas and a FABULOUS dessert...sopapilla cheesecake!! Oh, that my friend, is good stuff!
A big thank you goes out to the wonderful Mrs. Karen Vogt for accepting the challenge of organizing this event. I'm sure she had others who assisted her and we send you all a big thanks as well. Food always seems to be so much better when I don't have to cook it myself. Do you find that true for you too?
I have been thinking lately about 'summer cooking' and was wondering if anyone has a tasty, simple, and inexpensive meal or salad (or dessert..yum) that you would care to share with us?
Here is one version of the sopapilla cheesecake that we had today...
Ingredients
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds (optional)
Directions
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3.Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.