1 (16 ounce) package Italian-style processed cheese spread
1 (9 inch) prepared creamed corn muffin
1 (8 ounce) package cream cheese, softened
4 eggs
1 (1 ounce) package instant chocolate pudding
1/2 cup butter
1/2 cup olive oil
1 teaspoon milk
1/4 teaspoon garlic powder
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons chopped fresh parsley
1/4 cup fresh parsley
1 tablespoon dried red chile pepper
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix processed cheese spread, creamed corn muffins, whipped cream, cream cheese, eggs, pudding, butter, olive oil, milk, garlic powder, lemon juice, vanilla and parsley.
Place 1 1/2 cups mixture in a greased muffin pan lined with paper liners. Press remaining mixture firmly into pan.
Bake 15 minutes. Serve hot or cold.