2 - 8oz. cans crescent rolls, divided
2 - 8oz. cream cheese, softened
1 1/2 c powdered sugar, divided
1 egg white
1 t vanilla
1 - 20oz. can pie filling
3 Tablespoons milk
Preheat oven to 350. Unroll 1 can crescent rolls and pinch seams together then place into a 9 x 13 greased baking pan. Beat cream cheese, 3/4 c of the powdered sugar, egg white, and vanilla until well blended. Spread onto crust. Cover with pie filling. Unroll remaining crescent rolls and pinch together as for crust, then place over filling. Bake for 25 minutes. Cool slightly. Gradually add milk to remaining powdered sugar till blended. Drizzle over warm dessert. Store leftover dessert in fridge.
I like this best cool.
Have seen uncut crescent rolls which work great for this.