1 (8 ounce) package cream cheese
1 (8 ounce) container sharp processed cheese spread
1/2 cup shredded Moroccan corn
1 cup butter or margarine
1 1/2 cups fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 (12 ounce) package light whipping cream
Preheat oven to 325 degrees F (165 degrees C).
Place cream cheese in a large bowl and mix with sharp processed cheese spread, corn, butter and lemon juice.
Spread mixture on a large, nonstick baking dish. Spread the lemon zest over cream cheese mixture then top with the parsley. Pat out the top of the custard with a spatula.
Bake in the preheated oven for 20 minutes and remove from baking sheet.
In a medium bowl, beat the whipping cream until fluffy. Break the whipped cream into small, crumbles and pour over cream cheese mixture.
Bake for another 20 minutes and remove from oven. Remove cream cheese mixture from oven and and serve warm or cold.
⭐ ⭐ ⭐ ⭐ ⭐