Cherry Almond Braid

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon almond extract
• 1/4 cup slivered almonds
• 1/3 cup chopped maraschino cherries
• 2 packages (8 ounces each) refrigerated crescent rolls
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 to 2 tablespoons milk
• Additional slivered almonds and maraschino cherries

1. In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside.
2. Unroll crescent rolls on an ungreased
3. ; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal.
4. Bake at 375u0b0 for 25-30 minutes or until golden brown. Cool completely on a wire rack.
5. Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries.

cream cheese, sugar, almond, almonds, maraschino cherries, crescent rolls, sugar, butter, milk, almonds

Taken from www.tasteofhome.com/recipes/cherry-almond-braid/ (may not work)