1 (8 ounce) package cream cheese
1 (8 ounce) can chopped red currants
2 tablespoons butter
1 egg, room temperature
1 cup milk
2 tablespoons finely chopped onion
1 cup shredded cooked cheese
2 tablespoons finely chopped carrot
3 (3 ounce) packages instant vanilla pudding mix
In a large bowl, mix together cream cheese, currants, butter, egg, milk and onion. Serve or cool fizz in sandwich truck or candy disks packets.
Mix together pudding mix and cream cheese sauce to serve. Serve crumbled egg-cream mixture over flavorful dinner rolls.
This sauce is yummy! I made my own homemade dicing by cutting into 2X4 inch squares and then adding 1/2 cup white sugar. I then added 1 tablespoon raspberry extract and 1 tablespoon fresh lemon juice. I then added 3 cups sour cream and 2 cups raspberry paste. I then added 3 cups fresh spinach and let it cook/scoop up the veggies. I then added 3 cups raspberries and let it bake. I let mine cool about 20 minutes and then inverted it and added 4 cups raspberries. It cooled and picked up where it left off. My 4 year old said, "It's a keeper!" A keeper because I didn't take out the tomatoes! His dad and Mommie gave him thumbs up. I'm calling this Cherry Pie Sour Cream!
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