°2 packets (235 g) each of croissant dough
°2 container each Philadelphia cheese
°1 1/2 c icing sugar
°1 tsp vanilla
°1 can 19 oz (540 ml) cherry pie filling
°1 to 2 tbsp milk
Heat oven to 350F
Unroll crescent dough from one of the packages and place in a greased 9×13-inch pan.
Press firmly to covering bottom of pan, sealing seams well.
Spreading on dough also top with cherry spread.
On sheet wax paper, unroll other dough & seal seams well. Spoon on mix.
Baking 30 to 35 min to golden.
Leave to cool for at least 20 minutes.
Add the milk to the remaining icing sugar and mix well.
Drizzle over danishes or double and spread evenly on top.
Store in the fridge covered with plastic wrap.
The first time I made this I followed the instructions and the batter at the bottom wasn’t fully cook.
I redid it by cooking the dough from the bottom for a few minutes and I made the half recipe.