1. Preheat oven to 375 degrees. 2. Unroll crescent dough onto a baking sheet, lengthwise, leaving rectangles intact. Squeeze all seams/perforations together well, so they don't pop apart later. 3. On each side of the dough (long sides of the spread out dough), cut 1/2 wide and about 1 inch long. 4. In a small bowl, mix cream cheese, sugar, flour, vanilla and berries together. (I used a mix of raspberries and strawberries). 5. Spread the cheese and berry mixture down the middle of the dough, avoiding getting too close to the cuts. 6. Starting at one end, fold the cut dough over the middle mixture, alternating strips from each side, to get a braided effect. It may also be beneficial to fold over a bit of the non cut dough, right next to the mixture, so the warm cheese mixture does not spill out onto the pan like mine did! 7. Bake for 30 minutes or until filling is set and dough is golden in color. Make sure the bottom dough in the middle is also cooked through, this tends to be very doughy, even if top looks done. 8. Cool before carefully moving to a serving platter. 9. In a small bowl, mix powdered sugar, milk and vanilla. Drizzle over the cooled danish.