16 oz. Philadelphia cream cheese, softened

1 tsp. lemon juice

3/4 c sugar

1/2 tsp vanilla

1 egg (separated)

3/4 - 1 c chopped pecans

2 pkgs. refrigerated crescent rolls

Beat together first four ingredients with egg yolk (reserve white) until fluffy. Spray a 13 X 9 inch pan with Pam and pat 1 package crescent rolls onto bottom (just until seams are joined). Spread cream cheese mixture on top and sprinkle with chopped pecans.

Carefully, roll 1 package crescent rolls onto the top of the mixture and pinch seams together. Brush with egg white and bake at 350 for 20 - 25 minutes or until top crust is golden brown. Let cool, cut into squares and serve at room temperature with some fresh lemonade.