2 (8 ounce) cans refrigerated crescent rolls
2 (8 ounce) packages cream cheese
3/4 cup sugar
1/2 teaspoon vanilla
1 teaspoon lemon juice
1 cup raisins (optional)
1 egg, separated
1/2 cup chopped nuts
Spread 1 package crescent rolls in bottom of greased 9 x 13 inch pan, pressing to edges.
Blend together cheese and sugar with electric mixer until light.
Add vanilla, lemon juice, raisins, and egg yolk.
Gently spread over dough. Top with second package of crescent rolls. Brush on egg white and sprinkle with chopped nuts.
Bake in preheated 350 degree oven for 35 to 40 minutes. Remove from oven and cool.
Sprinkle with confectioner's sugar.
COMMENTS/NOTES: Easiest coffee cake recipe ever made.
RECIPE SOURCE/CREDITS: Carol Reilly