1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 cup chopped onion
1/4 cup chopped celery
1/3 cup chopped celery
1 (8 ounce) can whole peeled tomatoes, diced
1 (6 ounce) can cream-style cream of mushroom soup
1 (6 ounce) can cream cheese, softened
1 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded Swiss cheese
In a medium bowl, mix cream cheese, white sugar, chopped onions, celery and celery. Mix well and refrigerate to chill.
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese mixture into a 9x13 inch pan. Sprinkle with tomato mixture.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of pie comes out clean.
In a medium bowl, cream together the cream cheese, Swiss cheese and cream cheese, whisking constantly. Spoon remaining cream mixture into crust. Cover tightly with foil and refrigerate overnight.
When ready to serve, spoon cream cheese mixture over cream cheese filling. Serve with crab and shrimp cocktail.
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