2 pkg. refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla
3/4 c. sugar
1 egg, separated

Use 1 package crescent rolls to cover bottom of a 9 x 13 inch pan. Beat cream cheese, vanilla, sugar and egg yolk together; spread on top of dough in pan. Put other package of crescent rolls on top. Beat egg white until foamy and spread on top of rolls. Bake as directed for crescent rolls.