This is absolutely sinful!
Cherry Cream Cheese Candy Cane Crescent
Preheat oven to 350 degrees F.
Use 1¼ cans of refrigerated crescent rolls and shape for bottom of candy cane. Remaining ¾ can is for candy cane stripes on top. Mix 1 (8oz) cream cheese brick (softened), ⅓ cup powdered sugar, 1 egg, and ½ teaspoon vanilla. Spread over dough. Top with cherry pie filling. Arrange remaining dough in stripe pattern. Bake approx. 15-18 mins or until golden. Top with glaze...Mix ½ cup powdered sugar and 2-3 tsp milk. Whisk together and drizzle over top of hot crescent. One word....OMG!