Stepwise Method:

• Preheat your oven to 375°F (190°C).
• In a mixing bowl, combine the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest. Use an electric mixer to beat until smooth and creamy. Set aside.
• Open the tubes of refrigerated crescent rolls and unroll them on a parchment-lined baking sheet. Arrange the triangles in a circular shape, overlapping the edges to form a ring.
• Spoon the cream cheese filling onto the center of the crescent roll ring. Spread it out evenly, leaving some space at the edges.
• Spoon the raspberry pie filling over the cream cheese layer, distributing it evenly.
• Starting at one point, fold the triangles of the crescent roll over the filling, tucking the ends underneath to seal the ring.
• Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until golden brown.
• While the ring is baking, mix together the powdered sugar and milk in a small bowl until smooth.
• Once baked, remove the ring from the oven, let it cool for a few minutes, and drizzle the glaze over the warm ring.