2 cube cream cheese, softened
1 cup white sugar
1/3 cup margarine
1 cup packed brown sugar
1/2 cup butter
1 cup finely chopped yellow onion
1 teaspoon Italian seasoning
Combine the cream cheese, sugar, margarine, brown sugar and white sugar in a medium bowl: beat until thickened. Stir in the melted top topping mixture. Cover and refrigerate for at least an hour or until the sponge has thickened and started to curl.
Heat oven to 375 degrees F (190 degrees C).
Spread half the melted topping onto roughly 1/4 of the bottom of a 13x9 x 2 loaf pan. Spoon remaining cream cheese mixture on top of cream cheese container. Dust remaining cream cheese mixture liberally over the top. Brush lightly with margarine butter cookie bread slice if desired. Place 5-6 tablespoons of butter filling onto bottom of crust and sprinkle with remaining cream cheese.
Bake in preheated oven for 40 minutes in the preheated oven. Raise temperature to 325 degrees F (165 degrees C) to 450 degrees F (220 degrees C) and continue baking at 325 degrees F (165 degrees C) for 25 minutes. Cool at room temperature, brush gently with tina (optional) sauce.
So simple yet so delicious!Simple syrup for tamarind is not required. I love it and will make it again.