2 cans crescent rolls
21 oz. fruit pie filling
1/8 to 1/4 tsp. almond extract

ICING:

Confectioners' sugar
Milk
2 tbsp. butter
2 capfuls vanilla

Preheat oven to 350 degrees. Press 1 can of crescent rolls on the bottom of an ungreased 9x13 inch cookie sheet. Mix almond extract with the fruit filling. Spread the other can of crescent rolls over the top. Bake 30 minutes. You need to stretch the top layer on another surface.

Make simple icing and ice while coffeecake is still hot.