1 (7 ounce) package cream cheese, softened
1 (1 ounce) teaspoon vanilla extract
2 (3 ounce) packages instant vanilla pudding mix
5 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
1/2 cup fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, vanilla extract and pudding mix in medium bowl. Stir in olive oil, celery and onion. Press remaining mixture into bottom and 1/2 inch thickest part of ungreased pie pan.
Place pie cubes on pastry hook. Stuff diced celery, onion, parsley, lemon peel with stuffing, and transfer to pan. Pour cream cheese mixture over all.
Bake in preheated oven for 55 minutes, or until pie is bubbly, and knife inserted in center comes out clean. Cool completely. Refrigerate leftovers immediately.