by Nancy Roberts

2 cans 8 oz. Cresent Rolls
1 cup Mayonaise
1 pkg. Dry Ranch Dressing
1 8 oz. Cream Cheese - soft
Assorted veggies - onions, celery, broccoli, grated carrots

Press out cresent rolls into bottom of jelly roll pan. Bake 10 minutes and cool. Mix cream cheese with the mayonaise and dry ranch dressing. Spread on cool crust. Top with chopped (small) veggies and grated carrots. Refrigerate overnight.