Preheat the oven to 350 degrees F. Butter a 9x13-inch casserole dish, or 12-inch Dutch oven.

In a medium saucepan, melt the butter over medium heat. Mix in the white sugar, brown sugar, 3 teaspoons of cinnamon, Mountain Dew, apple whisky and cinnamon whisky. Bring to a low simmer for about 5 minutes, stirring occasionally. Note: you can leave out the alcohol and substitute with additional Mountain Dew, if preferred.

Slice the apples. You’ll need 16 slices, so you don’t need to slice them too thinly.

Unroll the crescent rolls and separate. Sprinkle a little cinnamon and sugar on each roll. Place an apple slice at the larger end of the dough and roll up. Place the dumplings in the prepared baking dish.

Pour the liquid in the bottom of the baking dish until the liquid reaches about halfway up the dumplings. You want to reserve about 1 to 1 ½ cups of the liquid. Bake for about 40 minutes, or until browned.

Meanwhile, whisk together the cornstarch and water. Bring the leftover Mountain Dew sauce to a low boil. Pour the cornstarch mixture into the sauce. Cook until it thickens. Drizzle over top of the dumplings with ice cream.