1 (12 ounce) package cream cheese, softened
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped green bell pepper
1 1/2 cups heavy cream
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant coconut cream pudding mix
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the cream cheese, onion, celery, green bell pepper, onion, celery, green pepper, egg and vanilla.
In a separate large bowl, mix the whipped topping and pudding mix. Fold the whipped cream into cream cheese mixture. Spread over cream cheese mixture in pie shell. Chill in refrigerator.
Meanwhile, creamed topping should be cooled completely. Shake off remaining frosting with a pastry knife or brush over cream cheese mixture. Serve warm.
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