1/4 cup raisins
1/4 cup chopped onion
1 (4 ounce) can chopped green olives, drained
1 (10.75 ounce) can condensed chicken broth
1 (3 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can whole kernel corn, drained
1 cup white sugar
1 cup milk
1 tablespoon butter
In a large bowl, mix raisins, onion and green olives.
In a small bowl, mix chicken broth, cream cheese, corn and sugar. Mix into the raisins mixture, then spread it into the bottom and sides of a 2-quart saucepan. Spoon the mushroom soup over the pudding. Drizzle cream cheese over the top, and spread the remaining mixture over the top.
In a small bowl, stir together the milk and butter. Pour over the pudding mixture. Cover and chill overnight.
While pudding is chilling, prepare the filling according to package directions. Fold the brown sugar into the gelatin mixture, and spoon cream cheese mixture over brown sugar.