Preheat the oven to 375 degrees.
Line a 14inch pizza pan with parchment paper, spray with cooking spray. (Use a large cookie sheet if you don't have a pizza pan.
Unroll the crescent roll dough from both cans. Separate into the triangles.
Cut each triangle in half lengthwise.
Place crescent triangles in a circle in the pizza pan, with the wide end in the middle, and the small end hanging over the edge. Overlap them slightly.
Press the crescent roll pieces together at the bottoms and sides.
In a medium sized bowl, stir together cream cheese and white sugar until well mixed.
Spread the cream cheese mixture over the wide part of the ring, leaving a small edge in the middle.
In another medium sized bowl, stir together the fresh raspberries and the raspberry preserves.
Spread raspberries evenly over the top of the cream cheese layer.
Fold the tips of the dough over the top of the cream cheese and raspberries. Pinch the ends to the bottom dough piece to attach.
Place pan in the preheated oven and bake for 16-19 minutes until the top is golden brown.
Allow to cool for about 5 minutes on the pizza pan. Then carefully using the parchment paper remove the danish from the pan and set on a serving platter or cookie sheet.
In a small bowl, mix together the powdered sugar and milk until well blended. Add a little more milk if it's too thick, or more powdered sugar if it's too thin.
Drizzle icing over the top.
Sprinkle the top with sliced almonds.