Cherry danish desert

Directions

1. 1
   Preheat oven at 350
2. 2
   Unroll 1 can of cressant rolls and place in greased 13x9 inch pan.
3. 3
   In bowl beat cream cheese, 3/4 cup sugar, egg white, and vanilla.
4. 4
   Beat with mixer until smooth.
5. 5
   Spread onto crust.
6. 6
   Top cream cheese mixture with can of cherries.
7. 7
   Unroll other can of cressant roll onto wax paper and flatten to the size of the pan.
8. 8
   Invert over pie filling to form top crust.
9. 9
   Discard wax paper.
10. 10
    Bake 30-35 mins until golden brown.
11. 11
    Cool at least 20 mins.
12. 12
    Gradually add milk to remaining 3/4 cup sugar.
13. 13
    Beat until well blended and thick.
14. 14
    Drizzle over warm desert.
15. 15
    Store in refridgerator