Finger Salad - cooking recipe

Ingredients

2 pkg. crescent rolls
2 pkg. cream cheese (soft)
3/4 c. Hellmann's mayonnaise
1 pkg. dry Ranch Valley dressing mix
broccoli
cauliflower
Bermuda onion
cucumber
green and red pepper
celery and carrots

Preparation

Spread crescent rolls in a 13 x 9-inch pan, press and bake according to directions.
Cool.
Blend cream cheese, mayonnaise and dressing mix and spread over pressed rolls.
Toss raw vegetables, then spread over creamy mixture.
Place broccoli and cauliflower last.
Let set in refrigerator.
Cut into squares.