1 (8 ounce) package cream cheese, softened
1 (4 ounce) can condensed cream of mushroom soup
1 cup chopped onion
2 (1 ounce) packages instant vanilla pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and 1 (2 ounce) package lemon flavored Jell-O mix mold.
In a small bowl, mix cream cheese and lemon flavored gelatin. Beat egg whites until stiff peaks form. Spread gelatin mixture over cream cheese and lemon mold, covering completely. Spread over cream cheese mold, top, door and bottom.
Bake 8 to 10 minutes in the preheated oven, until bubbly and lightly browned. Cool completely. Remove mold from oven. Pour remaining cream cheese mixture over frozen cream cheese mold. Seal the edges of the mold with a knife. Lift mold up and cool completely.
To make the jelly: In a medium plastic container, combine lemon gelatin, cream cheese, lemon flavored gelatin and pecans. Pour over frozen cream cheese mold. Refrigerate 8 hours or overnight. Serve warm or cold. Save cream cheese mold for another use.
It would make a decent filling for almost any turkey. The trick is the topping. 3 onions and 2 cloves would be a good starting point. Mine was a little dry, so I added water. Still haven't had a chance to test it, so maybe next time I'll add another egg, but so far it has worked and been delicious.
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