Cherry Cheat Danish - cooking recipe

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
2 (8 ounce) containers light cream cheese spread
1 1/2 cups powdered sugar, divided
1 egg white
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling (or your favorite flavor)
2 tablespoons milk

Preparation

Preheat oven to 350\u00b0F Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
Beat cream cheese, 3/4 cups of the sugar, egg white and vanilla in bowl until well blended. Spread over crust in pan leaving a 1/4 - 1/2\" edge for top and bottom crusts to seal together; cover with pie filling. Unroll second can of dough onto a sheet of waxed paper and roll out to 13x9-inch sheet ensuring seams are sealed completely. Invert wax paper over pie filling to create top crust. Discard wax paper.
Bake 30-35 minutes until golden brown. Cool at least 20 minutes. While cooling, gradually add milk to remaining powdered sugar beating until well blended and thick (may not require all of the 2 Tbsp). Drizzle onto warm (not hot) dessert. Cut into 24 pieces to serve.