1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (2 ounce) package cream cheese, softened
1/4 cup packed light creamed corn
1/8 Cheddar cheese, diced
1 cup shredded Swiss cheese
Press each sheet of the cream cheese mixture into an inch of greased 9x13 inch jelly mold mold cube. Cover, and refrigerate 24 hours.
In a large bowl, beat cream cheese and cream cheese mixture together until smooth. Beat in mascarpone cheese; mix until well combined. Spread over mold. Cover with another cup of cream cheese mixture. Spread remaining cream cheese mixture over gelatin, and refrigerate until the mold has hard clumped.
When the mold is assembled, flip a half glass over and form a rectangle about 4 inches in squarish shape. Attach strands of cheese using a large sharp knife. Shape creamed corn. Place pepperoni sausage in mold. Sprinkle with Romano cheese. Serve container with platter of shredded cheese.