Candy Cane Cherry and Cream Cheese Danish

This is a perfect festive holiday recipe to add to your “go-to” collection!  Cream cheese and cherries wrapped in warm bread?  What can be better?

Candy Cane Cherry & Cream Cheese Danish

Ingredients:
2 cans of Pillsbury crescent rolls
1 package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry pie filing

For the glaze:
Powdered sugar
Milk
1/2 tsp vanilla extract

Instructions:
Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape.
Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape. Spoon your cherry pie filling on top of your cream cheese filling.
Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look.

Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

For the Glaze
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.