2 eggs
1/3 cup butter, softened
1 pound sharp Cheddar cheese
1/4 cup mayonnaise
1/4 teaspoon dried oregano
1 (8 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can diced green chiles
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 (4 ounce) can sliced ripe olives, drained
1 (3 ounce) package instant coconut cream pudding mix
8 ounces shredded Cheddar cheese
1 (6 ounce) can sliced water chestnuts, drained and powdered
In a medium bowl, beat eggs with butter until fluffy. Stir in the cheese, mayonnaise and oregano. Mix in the tomatoes, chiles and green chiles.
Tip: Beat together cream cheese, sugar, olives and pudding mix to form a Gizmo Gelatin. Drizzle mixture over cooked lasagna.