1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese and onion, softened
2 tablespoons vegetable oil
1/4 teaspoon ground black pepper
1 (8 ounce) package frozen chopped pineapple, thawed
1/4 cup chopped green onions
2 packets instant vanilla pudding mix
4 ounces sliced pepperoni sausage
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with nonstick spray and grease the bottom and sides of pan.
In a medium mixing bowl, mix cream cheese and onion; add oil, stirring until smooth. Stir in pepper, pineapple, green onions, pudding mix, and sausage. Spread evenly into the prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with jelly.
I've made this several times and I love it! I usually use one 8" x 4" pie crust and leave the other one alone. I make this pie crust with all the ingredients except the water and yeast and it is still delicious. I always include a teaspoon of flour and salt in my crusts. I always add a splash of oil before I put into my pie crust so it stays nice and crispy. I put the dry ingredients in my electric mixer's bowl and got it to mix. This is a little warm so I'd recommend keeping the pie crust warm (especially if it is going to be eaten soon) - the longer it sits, the better. The next time I make this pie crust, I'd like to try keeping the pie warm (buttered, baked for at least 45 minutes) in the fridge for at least 2 weeks. YUM!
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