1. Unroll cresent roll dough into a long rectangle.

2. Press onto a bottom of a 13*9*2 pan coated with a non stick spray.

3. seal seams and preformations.

4. Bake at 375 for 11 minutes or until golden brown.

5. Cool completely.

6. In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.

7. Spread over crust.

8. Sprinkle with Vegetables.

9. Cover and refrigerate at least 1 hour.

10. Cut in to 16 pieces.