Preheat oven to 350F.

Unroll the crescent roll dough and separate the triangle.

On a large pan or pizza pan, lay out the crescent rolls in a large circle, with the wide ends of the crescent roll triangles forming the circle and overlapping a bit, and the top points of the triangles pointing outward like a sunburst. There should be a circular gap in the center, about 4 inches across.

In a mixing bowl, beat together the cream cheese and sugar until smooth. Stir in the vanilla extract.

Spoon the raspberry pie filling into a circle over the crescent rolls (you wont need all of it).

Drop the cream cheese mixture by spoonfulls on top of the pie filling. Pull the points of the dough triangles to the center and tuck under the inside of the circle to form a ring. 

Bake 20-25 minutes until golden brown. Cool.

In a small bowl, whisk together the powdered sugar with the milk. Drizzle the frosting over the cooled crescent ring.

Slice and serve.