Belgian Cream Cheese Burgundy Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix Belgian Cream Cheese Filling, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, 1 (6 ounce) can sliced mushrooms, 1 (4 ounce) can sliced mushrooms, 1 (4 ounce) can sliced mushrooms, 1 (1.5 fluid ounce) can sliced almonds, 1 (8 ounce) can sliced almonds, 1 package cream cheese, 1 package cream cheese, 1/4 cup chopped almonds

1 (12 ounce) package frozen whipped topping, thawed

1 cup chocolate syrup

Place the Belgian Cream Cheese Filling, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, Swiss cheese, melt butter

Cook crust for about 15 minutes, or until golden brown. Cool completely. Cover loosely with foil. Refrigerate 4 hours. Slice into 1 inch squares.

Remove foil and cut tips off. Place crusts on a foil lined baking sheet.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool completely. Garnish with cinnamon sugar and unsweetened pineapple juice. Cover and refrigerate for 2 hours. Serve chilled.

Just before serving, top each crust with one slice of pineapple. Brush pineapple strips with cinnamon sugar. Chill pineapple in refrigerator.