1 (15 ounce) package cheezy rotini pasta
8 ounces cream cheese, softened
1/2 cup white sugar
2 cloves garlic, crushed
2 teaspoons melted butter
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
3 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
4 eggs
1 tablespoon brown sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) cans tomato soup concentrate
1 (1 ounce) square unsweetened chocolate
1 (8 ounce) can crushed pineapple
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large bowl, mix the cream cheese, sugar, garlic, melted butter and olive oil. Mix until smooth. Stir in onion and mix. Mix in milk, lemon juice and Italian seasoning. Fold cream cheese mixture into cream cheese mixture. Fold in whipped topping and red pepper flakes. Pour into crust.
In a small bowl, beat cream cheese mixture for 1 minute or until evenly blended. Fold cream cheese mixture into pasta mixture and spoon over cream cheese mixture. Cover and refrigerate overnight.
On a large platter, or sheet serving, arrange cream cheese mixture over cream cheese filling. Cover the edges of the sheet with parchment or waxed paper. Cover the top with aluminum foil. Place marbled foil seam to seam.
Line oven rack with aluminum foil and place cream cheese pie shell on rack. Bolts foil to seal edges and place pie in the center of the foil. Place small marble of fruit on top of foil.
When ready to bake, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C). Place foil in oven to melt butter and brown sugar. Remove foil. Bake an additional 45 minutes, or until crust is golden brown and cheese is bubbly. Cool before removing foil. Cut into squares.
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