1 1/2 cups white sugar
3 egg yolks
1 egg white
1 (8 ounce) package cream cheese, softened
1/2 cup chopped caramel corn syrup
1 (16 ounce) can sliced ripe olives
1 (16 ounce) container frozen whipped topping, thawed
Heat oven to 400 degrees F (200 degrees C). Spread egg yolks evenly over bottom and sides of 9 inch pan. Arrange egg whites on top of egg yolk mixture. Bake 12 minutes or until egg whites are dry. Allow to cool slightly.
Beat cream cheese, powdered sugar, brown sugar, lemon juice, egg whites and corn syrup in medium bowl, whisking constantly until smooth. Fold in 1/2 jar of sliced olives. Roll sheet in foil and wrap tightly around pan.
Unwrap foil and spread corn syrup over creamed mixture. Pour 1/2 cup milk over mixture, covering completely. Let stand 10 minutes.
In medium saucepan, mix together whipped topping and lemon mixture. Place scraper in bottom of ziplot and roll creamed mixture all the way around edges. Place cheese spoon on top of contents and fold edge under, forming pouch shape. Whisk egg whites into whipped topping. Fill hollow in top of pastry tube with whipped cream mixture.
Bake in preheated oven for 35 to 40 minutes, or until pastry springs back when touched gently in center. Cool 1 minute, then turn out onto serving platter.