2 8-oz. cans refrigerated crescent rolls, divided
2 8-oz. tubs cream cheese spread
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 21-oz. can cherry pie filling
3 tbsp. milk
Preheat oven to 350 degrees. Lightly grease 13x9 inch baking pan. Unroll one can of crescent dough. Place in baking pan; press into bottom of pan to form crust, firmly pressing seams togther to seal.
Beat cream cheese spread, 3/4 cup of the powdered sugar, the egg white, and vanilla with an electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13x9 inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Cool at least 20 minutes. Gradually add milk to remaining powdered sugar, beating well until blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in fridge.
(Makes 24 servings)