2 cans crescent rolls
8 oz. cream cheese
1 1/2 powdered sugar, divided
1 tsp. vanilla
1-2 Tbsp. milk
1 pt. raspberry or any flavor pie filling

Preheat oven to 350°. Unroll 1 can crescent rolls. Place in a greased 9x13 baking pan. Press onto bottom of pan to form crust, firmly pressing seams together to seal. Bake 10-15 minutes. Beat cream cheese, 3/4 cup powdered sugar and vanilla. Spread onto crust, cover with pie filling. Unroll remaining can of crescent rolls onto large sheet of wax paper. Pat out dough to form a 9x13 rectangle, pressing seams together to seal. Invert over pie filling, discard wax paper. Bake another 20 minutes or until golden brown. Cool at least 30 minutes. Gradually add milk to remaining 3/4 up powdered sugar, beating until well blended and thick. Drizzle over dessert. Delicious over dessert and when still warm!

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