8 oz. cream cheese, softened
1/4 c. sugar
1 1/2 tsp. vanilla
1/4 c. chopped, toasted almonds
2 (8 oz.) cans refrigerated crescent dinner rolls

GLAZE:

1 c. confectioners' sugar
2-3 tbsp. milk

In small bowl, beat cream cheese and sugar until fluffy. Stir in vanilla flavoring.

Unroll dough into four long rectangles on ungreased cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Press to form 13"x13" square. Spread filling in a 5" wide strip, down center of dough to within 1" of ends.

Make cuts about 1/2" wide on each side of square just to edge of filling. Fold opposite strips of dough at an angle halfway across filling, alternating from side to side and slanting strips downward to give a braided appearance. Fold under last two strips to seal.

Bake at 375 degrees for 20 to 25 minutes, or until golden brown. Cool.

Combine glaze ingredients; drizzle over top of cooled bread. Garnish with almonds, if desired. Refrigerate leftovers. Makes 12 to 14 slices.

To Reheat: Place bread on ungreased cookie sheet; lightly cover with foil. Heat at 350 degrees for 15 minutes or until warm. Glaze.

Variations: May use rum or almond flavoring instead of vanilla.

May spread pie filling on top of cheese filling before baking, or just use the pie filling alone.

May add almonds, raisins and maraschino cherries to filling and garnish with candied pineapple and cherries for a fruit cake effect.