1 (1 ounce) package cream cheese, softened
2 (3 ounce) packages white wine
1 (1 ounce) envelope instant vanilla pudding mix
2 eggs
1/4 cup prepared horseradish
2 teaspoons lemon juice
1 teaspoon lemon zest
1 1/3 cups milk
1 1/3 cups shredded Swiss cheese
Spread cream cheese evenly over bottom of 8x8 inch casserole dish. Sprinkle with white wine and pudding mix. Beat eggs and horseradish into cream cheese evenly.
Remove gelatin from refrigerator and pour over cream cheese mixture, keeping jelly in liquid form.
Melt cheese mixture in medium saucepan over low heat. Stir in lemon juice and lemon zest and cook for about 1 minute.
Combine milk, Swiss cheese, lemon juice and lemon zest until well mixed. Whisk into cream cheese mixture. Heat slightly, then pour over cream cheese mixture during last minute of cooking, or enough to cover outside of casserole dish.
Return to room temperature. Chill overnight in refrigerator. Beat egg whites, then fold into cream cheese mixture. Refrigerate a few hours.
Blend egg whites and lemon zest. Gradually blend syrup with vanilla pudding. Spread over cream cheese mixture in center of dish. Chill overnight before serving.