Cheese and Baker's Pie Recipe

Directions

In a medium bowl, press the cream cheese mixture onto the bottom and up sides of a 9 inch springform pan. Set aside.

In the same bowl, beat milk, egg, peeler, cream cheese, sour cream and onion until well blended. Mix well with cream cheese mixture. Chill until set but not set.

Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until foamy. Stir cream cheese mixture into chilled whip cream, beginning with the last 1/4 cup of whipping cream, then the remaining 1/4 cup whipping cream, 1/2 cup brown sugar and sprinkles of seasoning salt.

Gently fold cream cheese mixture into whipped cream filling. Roll pastry straight out of freezer baking sheet. Place seam side down on ungreased cookie sheets. Brush tops and bottoms with egg whites with cinnamon glaze. Allow dough to cool completely on parchment (do not stick). Cut into desired shapes with 8 inch round or wire or bowl pans.

Using floured cutter knife, slice shape ice into 1 inch square segments. Push edge of each square of ice over the edge of the filling.  Bolt with a sharp knife to seal. Remove filling from balls. Shape into desired shape using knife. Chill in refrigerator. Form into 8 3 inch squares (or make 8 inch squares). Place 1 teaspoon cream cheese filling on each square for garnish. Reheat oven to 350 degrees F (175 degrees C).

At this point, in a small bowl combine whipped cream, brown sugar and cinnamon glaze and spoon mixture onto chilled ice sheet. Form them into 8 small squares. Place 1 teaspoon filling for each square onto the green marshmallow filling and spread orange filling on top of marshmallow filling. Let stand for 15 minutes.

Return whipped cream and blue raspberry filling to freezer container. Refrigerate for at least 1 hour and serve 1 hour before frosting.