1 (16 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can tomato puree
1 (4 ounce) can crushed tomatoes
1 (8 ounce) can crushed pepper jack cheese
1 cup butter
8 ounces mozzarella cheese, sliced
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
Combine soup, cream cheese and tomato puree in medium bowl. Mix in crushed tomatoes, pepper jack cheese, butter, mixture. Mix well.
Stir the butter mixture into the cream cheese mixture. Beat in cream cheese mixture until mixed. Spread over top of pie. Chill in refrigerator about 4 hours before serving.