Giant Cherry Christmas Tart

• FOR THE TART:
• 2 cans (8 Oz. Size) Crescent Rolls
• 2 bars (8 Ounce Size) Cream Cheese, Softened
• 1/2 cups Sugar
• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 can (21 Oz. Size) Cherry Pie Filling
• FOR THE GLAZE:
• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350 F.
2. Unroll 1 can of the rolls and press the dough down on the bottom of a 15 inch jelly roll pan. Bake for 4 minutes, then remove it from the oven and allow to cool.
3. In a medium-sized bowl beat softened cream cheese, sugar, egg and 2 teaspoons vanilla until creamy and smooth. Spread on top of the cooled rolls. Drop cherry pie filling on top of the cream cheese and spread as evenly as possible. Unroll the second can of rolls, separate the triangles and lay them on top in any design or way you like. Bake for 30 minutes.
4. While the tart is baking, prepare the glaze by stirring together the glaze ingredients until smooth. Pour on top of the entire tart. Serve warm or cold. It is delicious either way. Enjoy!

crescent rolls, cream cheese, sugar, egg, vanilla, powdered sugar, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/giant-cherry-christmas-tart/ (may not work)