2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
2 pkg (8 ounces each) Cream Cheese
1 1/2 cup powdered sugar
1 egg white
1 tsp vanilla
1 can cherry pie filling
3 Tbsp milk
Preheat oven to 350. Unroll one of the cans into 2 long rectangles. Place in 13by9 pan and press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the powdered sugar, egg whites and vanilla with mixer. Spread onto crust and cover with pie filling. Place second can of crescents on top of filling to form crust. Bake 25 minutes till golden brown. Let cool. Mix together remaining powdered sugar (3/4 cup) with 3 Tbsp milk and drizzle over dessert.