Shelly's Recipe

HOLIDAY COFFEE CAKE

Category: Coffee Cake

1 (10 oz) jar maraschino, drained
1 (8 oz) pkg cream cheese, softened
1/2 cup slivered almonds
1/2 cup sugar
1/2 tsp almond extract
2 pkg refrigerated crescent rolls
1/2 cup confectioners sugar
1-2 tsp milk
1/4 tsp almond extract

Reserve 8-10 cherries for garnish, chopping the remaining ones. Combine chopped cherries, cream cheese, almonds, sugar, and extract; mix well. Separate each can of roll dough into 2 rectangles; press firmly tat edges and perforations to make 1 large rectangle. Roll or pat into a rectangle about 15 x 13 inches. Spread cream cheese mixture over dough. Roll up starting to long side or rectangle. Place seam-side down on greased baking sheet. Form into a ring, firmly pressing ends together.

With a sharp knife, cut almost through the ring at 1 inch intervals. Turn each section slightly on its side. Bake at 350 for 20-25 minutes or until golden brown.

If necessary, cover with foil during last 5 minutes to prevent over browning. Carefully remove from pan to wire rack. Combine remaining ingredients to make a glaze. Drizzle over coffee cake and garnish with whole cherries. Refrigerate leftovers.