1 (9 inch) unbaked pie crust
4 egg whites
3/4 cup white sugar
2 tablespoons cornstarch
1/4 cup water
1 (3 ounce) package instant vanilla pudding mix
1 cup cream cheese
1 (8 ounce) package cream cheese and butter
1 (8 ounce) package frozen hash brown potatoes
Preheat oven to 750 degrees F (260 degrees C).
Place pie shell in oven rack. Pour boiling water into pan with plastic wrap. Place pie over heat in oven rack and bake for 35 minutes, or until jelly is spreadable.
Cool pie completely and seal seams. Spread pudding over pie completely and spread buttercream over pie. Garnish and cut into 1/2 inch squares.
In a large bowl, beat cream cheese, cream cheese and butter till smooth. Beat in pudding mix and 1 cup hash brown potatoes. Mix in cream cheese, butter and pudding mix until well blended. Shape cream cheese mixture into a ball or shape of your own. Press into pie shell.
Bake in preheated oven for 50 minutes, or until center is almost set. Serve warm or cold.
I substituted fresh grated ginger for the gran
This is a cookie/cupcake type cake - not candy, just baked goods.
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