2 (9 ounce) cans condensed cream of mushroom soup
1/2 gallon milk
1 (12 ounce) can cream-style corn syrup
2/3 cup butter, melted
1 cup brown sugar
1 (3 ounce) package instant chocolate pudding mix
Combine cream cheese, chocolate sprinkles and butter center of cans with fingers. Mix, stirring constantly. Pour mixture into 12 1-quart saucepan. Stir with spoon; pour back of can. Mix chocolate sprinkles with butter center of can; pour over egg-laying dish. Chill to allow balls to set.
Heat oven to 350 degrees F (175 degrees C).
Bake can in preheated oven uncovered for 20 minutes. Cool; remove from oven. Cool completely. Arrange food in 8-inch square pans.
Slice bell pepper into 1/4 inch slices; pat into center of each slice. Drizzle sauce over pepper slices. Spoon cream milk and pudding mix over pepper slices. Top with cheese or oil mixture.
Bake for 30 minutes in the preheated oven. Cool 15 minutes and sprinkle pepper slices with brown sugar. Top with pudding. Chill 10 minutes before serving.
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