• Preheat oven to 375℉. 
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan.  (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut ½ inch diagonal strips up each side of the dough. 
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.  Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold ½ inch dough pieces up over filling alternating sides to get a braided pattern.  You may have excess dough once you reach the end of the danish, so fold them in as best as you can. 
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.

Icing

• In a small bowl, whisk together powdered sugar, vanilla and cream to create icing.
• You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.