CRUST:

2 pkg. croissant rolls, refrigerated

FILLING:

2 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 egg, separated (save both yolk and white)

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1/2 c. walnuts

Unroll 1 package croissant rolls into ungreased 9x13 inch pan. Mix cream cheese, sugar, egg yolk and vanilla until blended. Spread mixture onto croissant crust. Top filling mixture with second package croissant rolls. Beat egg white until stiff. Spread on top of croissant rolls. Mix sugar, cinnamon and nuts. Sprinkle over egg white evenly. Bake at 350 degrees for 35 minutes. Cut into squares and serve when cooled. Serves 15.