1 package (8oz) cream cheese, softened
¼ cup sugar
½ teaspoon almond extract
¼ cup slivered or sliced almonds
1/3 cup chopped maraschino cherries
2 packages (8 oz each) refrigerated crescent rolls

Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1 tablespoon butter or margarine, melted
Additional almonds and red and green maraschino cherries

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add extract. Fold in almonds and cherries, set aside. Unroll crescent rolls on an ungreased baking sheet, overlap long sides to make a 12 inch square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 inch of top and bottom, fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. Combine the confectioners’ sugar, milk, and butter. Pour over top of loaf. Garnish with almonds and cherries if desired. Yield: 8 to 10 servings.