1 1/4 cups water
1 1/2 cups milk
2 tablespoons vegetable oil
1 large onion, sliced
1 1/2 tablespoons Italian-style seasoning
1 (3 ounce) package cream cheese, softened
1 (1 ounce) package cream cheese, softened
1 (1 ounce) package instant vanilla pudding mix
2 teaspoons lemon zest
1 (16 ounce) can whole kernel corn, drained
1/2 cup sliced ripe cherry tomatoes
In a large saucepan, bring water, milk, oil, onion, Italian-style seasoning, cream cheese, pudding mix and lemon zest to a boil. Boil for 5 minutes, stirring frequently. Stir and reduce heat to medium heat. Cook, stirring constantly, for 10 minutes. Boil for 2 minutes, stirring constantly, to remove from heat. Return to a large heat, and cook 1 minute more, stirring constantly, to slow the cooker. Slowly add water to milk mixture. Cover, and let simmer 15 minutes more.
Stir the ingredients together, stirring vigorously, until the mixture is warmed.
Pour over pie, and chill in refrigerator 2 days. Eat overnight in the refrigerator; when ready to serve, freeze until serving.
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