Cream Cheese Crescent Bake

This one is from my dear friend Christie.....she always has a great recipe up her sleeve....

2 cans (8 oz each) refrigerated crescent rolls
2 tubs (8 oz each) Phil Light Cream Cheese spread
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp vanilla
1 can (21 oz) pie filling
1 to 2 tsp milk

Preheat oven to 350. Unroll 1 can of crescent dough. Place in greased 13x9 pan. Press onto bottom of pan to form crust, firmly pressing seams together to seal.

Beat cream cheese spread, 3/4 cup sugar, egg white, and vanilla with mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9 rectangle, pressing seams together to seal. Invert over pie filling to form top crust.

Bake 30-35 min. or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 cup sugar; beating until well blended thick. Drizzle over warm dessert. Cut into 24 rectangles to serve.

Enjoy!!
Christie