Cherry danish desert

• 2 can (8oz. Each) refridgerated cressant rolls, seemless
• 2 box (8oz. Each) cream cheese
• 1 1/2 cup Powdered sugar, divided
• 1 Egg white
• 1 tsp Vanilla
• 1 can (21oz.) Cherry pie filling
• 1 to 2 tbsp. Milk

1. Preheat oven at 350
2. Unroll 1 can of cressant rolls and place in greased 13x9 inch pan.
3. In bowl beat cream cheese, 3/4 cup sugar, egg white, and vanilla.
4. Beat with mixer until smooth.
5. Spread onto crust.
6. Top cream cheese mixture with can of cherries.
7. Unroll other can of cressant roll onto wax paper and flatten to the size of the pan.
8. Invert over pie filling to form top crust.
9. Discard wax paper.
10. Bake 30-35 mins until golden brown.
11. Cool at least 20 mins.
12. Gradually add milk to remaining 3/4 cup sugar.
13. Beat until well blended and thick.
14. Drizzle over warm desert.
15. Store in refridgerator

cressant rolls, cream cheese, powdered sugar, egg, vanilla, cherry pie filling, milk

Taken from cookpad.com/us/recipes/365204-cherry-danish-desert (may not work)