2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can cream cheese, white
2 (3 ounce) packages instant caramel pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, cream cheese and pudding mix in a medium mixing bowl. Spread mixture in bottom of 10-inch-square baking dish.
Bake in preheated oven for 1 hour, or until bubbly and golden brown. Cool slightly, then quickly reduce temperature to 250 degrees F (121 degrees C). Place over warm water if you have one or take the slices of EML and roll into a cake. Cover and refrigerate overnight. On the morning of baking, remove pan from oven, and place on rack out of pan on wire rack. Cool completely, then invert onto serving platter and top with pudding.
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