1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
2 tsp. rum flavoring
1/4 c. chopped blanched almonds
1/2 c. raisins
1/4 c. chopped maraschino cherries
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
1 c. confectioners' sugar
2 tbsp. milk
Sliced almonds
Maraschino cherries

Preheat oven to 375 degrees. In small bowl, beat together cream cheese and sugar until fluffy. Stir in rum flavoring. Fold in chopped almonds, raisins and chopped cherries.

On an ungreased cookie sheet, unroll the two cans of crescent dough into four long rectangles. Overlap long sides; firmly press perforations and edges to seal. Pat to form a 13x13 inch square.

Spread cream cheese filling in a 5 inch wide strip down center of dough to within 1 inch of ends. Fold each remaining inch of dough up over filling. Bring long sides of dough over filling, overlapping edges. Pinch to seal. Bake 25 to 30 minutes or until light brown. Let cool.

In small bowl, combine confectioners' sugar and milk. Drizzle over top of cooled stollen. Garnish with sliced almonds and maraschino cherries. Makes 1 (13 inch) loaf.