1 (8 ounce) package cream cheese, softened
1/2 (3 ounce) package cream cheese with egg
1 (3 ounce) package cream cheese, softened
1 cup chopped onion
1 teaspoon prepared horseradish
1 (.5 ounce) package instant vanilla pudding mix
1/2 cup brown sugar
1/4 cup margarine, melted
1 1/2 cups sour cream
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) package crushed pineapple, sliced
1/4 cup chopped dates
1 egg
6 (7 ounce) cans mandarin oranges, drained (optional)
In a mixing bowl, cream together the cream cheese, cream cheese with egg, onion and horseradish. Mix in the vanilla and brown sugar.
Melt the margarine in a medium bowl and stir into the sour cream. Mix until smooth. Mix in the brown sugar, margarine and sour cream. Mix until fully combined. Pour mixture into pie crust.
Roll strips of fruit shoulder length around the edges of the pie. Cut each strip into 1/4 inch slices. Place slices onto each of 8 clam shells in the pie. Pour the filling into the pie.
Meanwhile, place a large spoonful of pudding mixture on top of the pie. Place pie on a plate and brush with brown sugar. Drizzle with orange slices and garnish with oranges and dates.
Bake at 375 degrees F (190 degrees C) for 40 minutes. Reduce heat to 325 degrees F (165 degrees C). Cool completely. Place pie on wooden platter.