Cookie Swirl Cobbler

• 1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened
• 2 tablespoons brown sugar
• 1/3 cup white baking chips
• 1/4 cup plus 2 tablespoons toasted sliced almonds, divided
• 1 can (21 ounces) cherry pie filling
• 1/2 teaspoon almond extract, divided
• 2 cups fresh or frozen unsweetened raspberries
• 1 tube (8 ounces) refrigerated crescent rolls
• 3/4 cup confectioners' sugar
• 3 to 4 teaspoons 2% milk
• Vanilla ice cream, optional

1. Preheat oven to 350u0b0. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish.
2. Unroll crescent dough into 1 long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture.
3. Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners' sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm, with ice cream if desired.

chocolate chip cookie, brown sugar, white baking chips, almonds, cherry pie filling, almond, raspberries, crescent rolls, sugar, milk, vanilla ice cream

Taken from www.tasteofhome.com/recipes/cookie-swirl-cobbler/ (may not work)