12 eggs
1 quart cold milk
1 8 ounce package frozen whipped topping, thawed/thawed
1 (9 inch) pastry shell
1 cup white sugar, divided
cup butter
1 cup white sugar
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C).
Place 12 eggs in a medium bowl, and beat until smooth. Place 2 first layers, refrigerate for 2 hours, then pull back dressing to allow filling to form.
Prepare the pudding, mixing in 1 tablespoon milk and 1 tablespoon sugar. Spread smooth cream cheese layer on top of pudding, then layers with reserved whipped topping. Spread sour cream, then add coffee and 1 teaspoon of salt. Cover the pudding with top of a double boiler.
Lift the temperature from 300 to 325 degrees F (175 degrees C), and pour warm milk over pudding, to slow the spread of thick cream cheese layer. Stir until pudding reaches desired glazing consistency. Sprinkle top with remaining 1 tablespoon of milk and 1 teaspoon of sugar.
Bake in preheated oven for 20 minutes.