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Preheat oven to 350°F and line a pan with parchment paper. Unroll both cans of crescent roll dough and separate along the perforations to create 16 triangles.
Arrange the triangles in a circle on the parchment paper, leaving a 4 inch circle in the center; the triangles will overlap. It should look like a sun. Spoon the pie filling onto half of the crescent roll (the half closest to the center of the circle).
In a small bowl, mix together the cream cheese, powdered sugar and vanilla until smooth. Dollop the cream cheese mixture over the fruit filling.
Bring the tip of each dough triangle across the filling and tuck it under the center ring. Bake for 20-25 minutes, or until golden brown.
In a small bowl, stir together the icing ingredients and drizzle over the warm crescent ring. Serve warm.