2 (8 oz.) pkg. of cream cheese, softened
2 (8 oz.) pkg. of crescent rolls, refrigerator
1 c. and 1/4 c. of sugar
1/4 c. of chopped nuts, optional
Dash of cinnamon
1 tsp. vanilla
1 egg, separated
1 can of cherry pie filling, optional

Spread 1 package crescent rolls in lightly oiled 9 x 13 pan. (Pinch seams together, flatten to fit).

Beat cream cheese until smooth. Add egg yolk, vanilla, and one cup of sugar. Spread on first package of crescent rolls.

Place second package crescent rolls on top of cream cheese mixture. Seal seams as much as possible.

Beat egg white with fork, spread on top. Sprinkle with remaining sugar, cinnamon and chopped nuts. Bake at 325 degrees for 20 to 25 minutes. Cool. Spread pie filling when cool, if desired.