1 tablespoon instant dry lentil soup mix
2 1/2 cups water
salt to taste
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 eggs
2 cups whole milk
3 tablespoons cottage cheese
Top cream cheese with 1/3 cup water. Mix well and when cream cheese is "soft" add sugar, cornstarch and or milk. Continue to mix well and add remaining milk, cottage cheese and eggs, one at a time.
[preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with egg, milk, cream cheese and 2 tablespoons of milk. Sprinkle cheese evenly over cream cheese layer.]
Bake at 350 degrees F (175 degrees C) for 40 minutes. When cheese is melted and well done spread, top with pudding and continue baking 15 to 20 minutes, or until cheese is bubbly sometimes. Let set 20 minutes before serving.