2 (8 ounce) cans refrigerated crescent dinner rolls, divided
16 ounces Philadelphia Cream cheese, softened
1 1/2 cups confectioners' sugar, divided
1 egg white
1 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling
3 tablespoons milk

Preheat oven to 350 degrees F.

Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13 x 9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.

Beat cream cheese, 3/4 cup of the confectioners' sugar, egg white and vanilla extract with electric mixer on medium speed until well blended. Spread onto crust and then cover the cream cheese mixture with pie filling.

Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form a 13 x 9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.

Bake 25 minutes or until golden brown; cool slightly.

Gradually add milk to remaining 3/4 cup confectioners' sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

24 servings