1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Swiss cheese
2 (1 ounce) packages instant homemade mint pudding mix
1 1/2 cups milk
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
2 green onions, sliced
1 teaspoon dried basil
1/2 cup dark rum
1 (1.5 ounce) package instant cookie crumbs
1/2 cup sliced almonds
In a blender or food processor, combine the cream cheese, Swiss cheese, pudding mix, milk, cream cheese, mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, mushrooms, cream cheese, mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, cream cheese, sliced mushrooms, care package
Place first 4 ingredients in blender; blend ingredients. Pour mixture into a medium bowl.
Meanwhile, in a large bowl, beat egg whites and water gradually until stiff. Beat egg whites until foamy, and continue to beat until peaks form.
Lightly oil a baking sheet or shallow plate.
Spread 1/2 cup of cream cheese mixture over bottom of baking sheet, followed by 1/2 cup Swiss cheese mixture. Repeat with remaining 1/2 cup Swiss cheese mixture, ending with cream cheese mixture.
Bake in preheated oven for 45 minutes, or until bubbly. Cool and chill before serving.