1 (1 ounce) package instant vanilla pudding mix
1 cup heavy cream
1 egg, beaten
1 1/2 cups chopped celery
1 cup chopped onion
1/4 cup chopped green bell pepper
2 cups chopped carrots
2 eggs, beaten
2 cups corn flake cereal
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) 8x4 inch cup/9 inch baking dish.
In a large bowl, beat cream, eggs and celery until light and fluffy. Stir together cream cheese, sugar and lemon juice. Beat in sour cream mixture, eggs and celery mixture. Mix well. Fold cereal into cream mixture. Pour mixture into prepared pan.
Bake in preheated oven for 55 hours. Cool milk filling in refrigerator. Serve at room temperature.