Ingredients
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2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 pkg. Hidden Valley Ranch dressing (original)
3/4 c. shredded cauliflower
3/4 c. shredded broccoli
3/4 c. green onions
3/4 c. green peppers
3/4 c. Cheddar cheese
3/4 c. tomatoes
1 c. chopped black olives
Preparation
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Buy 1/2 gallon of dill pickles; drain off juice.
Boil 3 cups sugar and 1 cup water.
(While this is boiling, slice pickles in chunks the way you like to serve them.)
After slicing, put back in jar and pour hot liquid over them.
In one week, ready to serve.
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