1-Unroll the crescent roll dough and separate the triangles. Arrange them on a large pan or pizza pan in a circle with the wide ends overlapping, leaving a 4-inch space in the middle and points facing outward.

2-In a bowl, beat the softened cream cheese and granulated sugar until smooth, then stir in the almond extract for that extra flavor boost.

3-Spoon the raspberry pie filling into the dough circle, keeping it centered without spreading it up the triangles.

4-Drop spoonfuls of the cream cheese mixture over the pie filling for a layered effect.

5-Bring the pointed ends of the dough triangles up over the filling and tuck or pinch them underneath to seal, leaving some filling visible for appeal.

6-Bake for 20-25 minutes until the ring turns golden brown, then let it cool completely on the pan.

7-Whisk together the powdered sugar and milk or heavy cream until it’s just right for drizzling, then pour it over the cooled ring and slice into wedges for serving.