CRUST:

2 pkgs. refrigerated crescent rolls (8 per pkg.)

Unroll and spread on jelly roll pan (17 x 11 1/2 inch). Bake at 350 degrees until golden brown. Cool 10 minutes.

2ND LAYER:

2 (8 oz.) pkgs. cream cheese
1 tbsp. dill weed
1/2 tbsp. garlic salt
3/4 c. mayonnaise (not salad dressing)
1 c. cream

Blend until smooth. Spread on crust.

TOPPING:

1 c. chopped onion
1 c. sliced broccoli
1 c. sliced green pepper
1 c. sliced cauliflower
1 c. sliced black olives
1 c. grated carrots

Place over 2nd layer. Refrigerate and cut into squares.