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Cherry Danish
2 8-oz cans refrigerated crescent dinner rolls, divided
2 8-oz pkg cream cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 tsp vanilla
20-oz can cherry pie filling
3 tbs milk
Heat oven to 350°.
Unroll 1 can crescent dough into 2 rectangles. Press onto bottom of 13×9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended. Spread onto crust. Cover with pie filling.
Unroll remaining can of crescent dough into 2 rectangles.Pat into 13×9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
Bake 25 to 30 min or until golden brown. Cool slightly.
Mix milk and remaining sugar until blended.Drizzle over dessert. Serves 24
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