1 (6 ounce) can tomato juice concentrate
2 (3 ounce) packages instant vanilla pudding mix
1 (3.5 ounce) package strawberry flavored Jell-O
2 tablespoons vegetable oil
4 egg whites
1 cup pitted dates
1 (4 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 cup shredded mozzarella cheese
1 cup chopped black olives
salt and pepper to taste
In a large bowl, combine tomato juice concentrate, pudding mix, strawberry pudding mix, oil and egg whites. Mix well. Scrape bowl, and stir in crushed pineapple with juice. Reserve one can of pineapple juice concentrate. Cover, and chill for 1 week.
Stir in cream cheese, onion, mozzarella cheese, and chopped black olives. Mix well, cover, and refrigerate for 1 week.
While pineapple juice concentrate is chilling, mix together cream cheese, onion, and shredded mozzarella cheese. Place them in a large mixing bowl. Cover, and refrigerate for 1 week.
While pineapple juice concentrate is chilling, mix together cream cheese, onions, mozzarella cheese, black olives, salt, and pepper. Cover, and refrigerate for at least one week.
Bring chicken to a boil. Place chicken in a large skillet or skillet, and spread cream cheese mixture over chicken all over. Remove chicken, and place on a plate. Drizzle with pineapple juice concentrate. Serve warm.