1 (8 ounce) package cream cheese, softened
4 eggs
1 (5 ounce) package instant vanilla pudding mix
1/2 cup margarine, melted
1/2 cup milk
1 (8 ounce) package nondairy creamer
1 (8 ounce) package instant coconut cream pudding mix
1 cup chopped pecans
1 (12 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese and eggs. Mix in the pudding mix. Beat in margarine, then milk. Stir in the creamer until well blended. Fold in the coconut cream and pecans. Spread mixture evenly into pie crust.
Bake in preheated oven for 40 minutes, or until knife inserted in center comes out clean. Cool in oven for 15 minutes, then turn out onto a wire rack and cool completely.
These were pretty good, but I did put the chicken broth portion in first. The quality of the chicken was what mattered here, not the quantity. I used a little more than he recommended, and found that I didn't have enough. Maybe tomorrow I'll have the room in the fridge to make more.
Just Made this There.....I love Philadelphia....I used 1 1/2 chicken breasts sliced into chunks. Added onions while cooking the chicken and then a few mushrooms and red peppers......put these to one side and made the sauce..I found the vinegar to be a little too mild so I will make this again but with much less lemon juice..I added just under a pound of fresh green beans so it was well worth opening the package of pheasant and fishing line and kraft slip...I actually cooked this on the stove while I was at it and ended up tearing the cheese on the grill before dumping it in the blender... I did whisk the milk, eggs, and cheese using two whisk accesories (hot and cold). Is it grain- or soy-
⭐ ⭐ ⭐ ⭐ ⭐