1 (8 ounce) package cream cheese, softened
1 (3 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can tomato puree
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 (8 ounce) can maraschino cherries, drained
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant white chocolate pudding mix
1 (1 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
In a large bowl, mix the cream cheese, sharp Cheddar cheese, whipped topping, eggs, sugar, oil, mushrooms and tomato puree. Mix until well mixed; strain into individual serving bowls and refrigerate.
In a large mixing bowl, beat the cream cheese mixture until smooth. Fold in the cooked stock, pudding mix and pudding mix. Stir until well blended and refrigerate. Serve in chilled pie crust.
⭐ ⭐ ⭐ ⭐