INGREDIENTS
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2 cans ready to use refrigerated crescent rolls
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1 8-ounce packages cream cheese
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1/2 cup sugar
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1/2 teaspoon vanilla extract
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1 egg
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2 pints raspberries
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1/4 cup sugar
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1 tablespoon lemon juice
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1/2 -1 teaspoon of cornstarch (to thicken sauce)
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Glaze:
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1/2 cup of powered sugar
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1/2 teaspoon of vanilla
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2 tablespoons milk