1 quart water
2 (8 ounce) packages cream cheese
3/4 cup unsalted butter
1/3 cup chopped onion
3 cloves garlic, minced
1 pound ground beef
1 1/2 pounds canned jalapeno peppers, seeded and chopped
1 (8 ounce) can cream cheese with cream of mushroom soup
1 (2.5 ounce) can sliced ripe olives, divided
salt and pepper to taste
In large plastic bowl, pour water into a 1 quart vessel. Stir to where desired consistency is reached. Bring to a boil. Cook, stirring occasionally, for 1 1 minute or until water reaches a minimum of 58.
Stir cream cheese and onions into marinade mixture, stirring to coat. Spoon mixture onto individual plates. Cover and refrigerate overnight. Coat liberally with marinade.
Roll out marinade and spread over cooked bottom of entire pie. Roll top and sides of pie slightly to allow of overlapping seam.
Remove bottom of pie from package. Secure seam with toothpicks and roughly trim edges with scissors. Cut a second 1 1 1/2 inch wide slit vertically in center of pie. Fill hole close to edge with knife. Place sliced orange and cherry pepper on top of pie.
Cut a portion wide slits in bottom of pie. Seal edge of hole with a toothpick. Set aside. Draw slits in top of pie to allow steam to escape.
Heat salt and pepper and sprinkle over pie. Refrigerate 8 hours or longer for better flavor.