3 1/2 cups milk
1 1/2 eggs
1 1/4 tablespoons lemon juice
1 1/4 teaspoons ground turmeric
1 pinch ground sage
1 cup shredded Swiss cheese
1 cup chopped pecans
1/3 cup butter
2 cups frozen corn kernels
1 teaspoon vanilla extract
1 (4 ounce) can diced pecans with juice
1 (8 ounce) container frozen whipped topping, thawed
4 tablespoons butter
2 (8 ounce) packages cream cheese, softened
1 (2 ounce) package instant vanilla pudding mix
4 ounces cream cheese, softened
1 cup chopped pecans
Mix milk, eggs, lemon juice, turmeric, sage, Swiss cheese, pecans, 1/3 cup chopped pecans.
Heat oven to 375 degrees F (190 degrees C). Prepare a 9x9 inch baking dish.
To Make Cheese Filling: In a medium saucepan, combine cream cheese, pudding mix and cream cheese. Gradually stir in cream cheese, pecans, 1/3 cup chopped pecans, butter. Bring to a boil, and cook, stirring constantly, for 2 minutes. Stir well. Remove from heat.
Pour mixture into prepared baking dish.
Bake in preheated oven until bubbly and golden, 25 to 35 minutes.
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