2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 egg yolk (save white)
1 tsp. vanilla

Grease a 9 x 13 inch pan. Put 1 package crescent rolls in the bottom and up the sides for the crust. Beat cream cheese, egg yolk, sugar and vanilla until creamy. Spread on the dough. Lay 2nd package of rolls on wax paper and pat out until it fits your pan. Transfer to the pan to form the top crust. Beat egg white until frothy. Spread on the top crust.

Mix:

1/2 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts

Spread on top. Bake at 350 degrees for approximately 30-35 minutes or until golden brown. Make the day before and let stand in the refrigerator overnight. Keep refrigerated.