* 2 tubes (8 ounce each) refrigerated crescent roll dough
* 1 8 ounce package cream cheese softened
* 1/2 cup granulated sugar
* 1/2 teaspoon almond extract
* 1 can (21 ounces) raspberry pie filling
* 1/2 cup powdered sugar
* 2-3 tablespoons milk or heavy cream
Preheat oven to 350F.
Unroll the crescent roll dough and separate the triangle. On a large pan or pizza pan, lay out the crescent rolls in a large circle, with the wide ends of the crescent roll triangles forming the circle and overlapping a bit, and the top points of the triangles pointing outward like a sunburst. There should be an empt circle in the middle, about 4 inches across.
In a medium mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the almond extract.
Spoon the raspberry pie filling into a circle over the crescent rolls. Drop the cream cheese mixture by spoonfuls on top of the pie filling.
Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large pastry ring. The filling will still be visible between the crescent rolls.
Bake at 350F for 20-25 minutes until golden brown. Cool completely to room temperature.
In a small bowl, whisk together the powdered sugar with the milk or heavy whipping cream, adding just 1 tablespoon of milk/cream at a time until the frosting reaches your desired consistency (thin enough to drizzle, but not too thin). Drizzle the frosting over the cooled danish ring.
Slice and serve.