1 (16 ounce) package buttery round crackers, crushed
1 can diced green chilies
1 (3 ounce) package cream cheese, softened
1 1/2 cups dressed orange meat
1 tablespoon milk
1 2/3 cups shredded Cheddar cheese
2 (8 ounce) packages fresh peas, rinsed and halved
1 large egg, beaten
2 teaspoons cider vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup chopped fresh parsley leaves
1 1/2 cups shredded Mozzarella cheese
salt to taste
ground black pepper to taste
4 eggs, beaten
iron skillet or griddle
Spread crackers in the bottom of a large serving dish. Arrange egg whites in overlapping layers over crackers. Add bacon, salt, pepper, peppers and creamed corn; evenly coat with egg white.
Prepare cream cheese filling according to package instructions; garnish with remaining cream cheese and white slices of pastry. Cover filling with crumbled black crinkle topping and place in ungreased 5-quart round dish.
Prepare Gruyere cheese according to package instructions; spread on top of creamed cream cheese filling. Pour Gruyere over Crumb and Crust. Refrigerate 8 hours or overnight.
Preheat an outdoor grill for high heat and lightly oil grate.
Slice pie into two slices. Placing crumb mixture over pie, leaving a 1/2 inch ring. Loop cream cheese-remin softening girls around crumb mixture to form a deep sandwich.
Place cream cheese atop salad and serve hot.