Candy Cane Strudel

Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.

Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.

On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.

Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.

In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.