Shelly's Recipe

CHERRY ALMOND BRAID

Category: Quick Breads

1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1/2 tsp almond extract
1/3 cup chopped maraschino cherries
1/4 cup slivered almonds
2 (8 oz) tubes refrigerated crescent rolls

Glaze
1 cup confectioners sugar
1 tbsp milk (up to 2 tbsp)
1 tbsp butter, melted

Garnish
Additional slivered almonds
Red and Green maraschino cherries

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add extract. Fold in cherries and almonds; 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 for 25-30 minutes or until golden brown. Cool completely on a wire rack.

Glaze: Combine the confectioners sugar, milk and butter; pour over top of loaf. Garnish with almonds and cherries, if desired.