Cherry Cheat Danish

It's quick, it's versatile, it's easy and it's delicious. What more could you want from a dessert recipe?

• Ready In: 40 mins
• Serves: 24
• Yields: 24 pieces

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

Directions

1. Preheat oven to 350°F Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
2. 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.
3. 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.