Open the packages of crescent rolls, but do not separate them. Using a serrated knife, slice one roll into 10 pieces and the other into 11. You’ll need 21 slices to make the egg shape.
Using your thumb, tart tamper or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
Set aside while you prepare the cream cheese filling.
In a mixing bowl, combine the cream cheese, sugar and vanilla.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle.Then place a small spoonful of the cherry pie filling on top.
Bake the danish in a preheated 350° degree oven for 18 – 20 minutes or until the edges start to turn golden brown.
Allow the Easter Egg Cream Cheese Danish to cool while you prepare the glaze. Combine the powdered sugar and milk together in a small bowl.
Divide the glaze into two small bowls. In one bowl add a few drops of red food coloring and set aside.
Drizzle the remaining glaze on top of the cooled danish.
Add the colored glaze to a small plastic bottle and squeeze it in between the crescent rolls as an outline. Then add the sprinkles.
Notes
Please note, you will not use all the cherry pie filling, but this freezes well. The same with the cream cheese filling which makes an excellent dip for fruit!