Step 1

Preheat oven to 350F.

Step 2

Unroll the crescent roll dough and separate the triangle. On a large pan or pizza pan, lay out the crescent rolls in a large circle, with the wide ends of the crescent roll triangles forming the circle and overlapping a bit, and the top points of the triangles pointing outward like a sunburst. There should be an empt circle in the middle, about 4 inches across.

Step 3

In a medium mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the almond extract.

Step 4

Spoon the raspberry pie filling into a circle over the crescent rolls. Drop the cream cheese mixture by spoonfuls on top of the pie filling.

Step 5

Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large pastry ring. The filling will still be visible between the crescent rolls.

Step 6

Bake at 350F for 20-25 minutes until golden brown. Cool completely to room temperature.

Step 7

In a small bowl, whisk together the powdered sugar with the milk or heavy whipping cream, adding just 1 tablespoon of milk/cream at a time until the frosting reaches your desired consistency (thin enough to drizzle, but not too thin). Drizzle the frosting over the cooled danish ring.

Step 8

Slice and serve.