Peaches & Cream Dip

This is a great potluck Church bring a dish
It also perfect for the 4th of July picnic /camping dessert or snack.
This recipe is perfect on a dessert buffet
1  recipe of pie dough or refrigerated pie crust,cut in to 1×1 squares
Or you can use refrigerated  can crescent roll cut in to triangles
1 tablespoon butter, melted
1 tablespoon packed brown sugar

2 bags (10 oz each) frozen peaches, thawed
2 tablespoons butter
4 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 package (8 oz) cream cheese, softened
1 container (6 oz)  vanilla yogurt
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust on parchment paper. Spread 1 tablespoon melted butter on top of pie crust; sprinkle with 1 tablespoon brown sugar. Cut into 1 1/2-inch squares, then pull apart 1/8 inch. Bake 11 to 14 minutes or until golden brown. Cool completely on cookie sheet.
Meanwhile, pat peaches dry, and coarsely chop. Melt 2 tablespoons butter in 10-inch nonstick skillet over medium-high heat. Add peaches, and cook 6 to 8 minutes, stirring frequently, until softened and beginning to brown on edges. Stir in 2 tablespoons of the brown sugar, the vanilla and cinnamon. Continue to cook 30 to 60 seconds, stirring constantly, until sugar melts. Transfer to medium bowl; cover and refrigerate until cooled, about 1 hour.
Place remaining 2 tablespoons brown sugar, the cream cheese and yogurt in medium bowl. With electric mixer, beat on medium speed until creamy and smooth. Spread cream cheese mixture on serving plate. Top with cooled peach mixture. Serve dip with pie crust squares as dippers.
Be careful not to overcook the peaches. The dip looks much prettier if the peaches retain most of their orange color.