1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (8 ounce) can sour cream
1 (4 ounce) can sliced ripe olives, drained
1 (3 ounce) package instant vanilla pudding mix
2 tablespoons milk
1 (8 ounce) package cream cheese, softened
2 tablespoons instant sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Grease 12 x 9-inch baking pan.
Spread cream cheese evenly over two slices of pie pan. Sprinkle cream cheese and sugar over cream cheese mixture.
Place 2 tablespoons sour cream over cream cheese mixture and spread over cream cheese layer. Place cream cheese mixture over sour cream. Spread pudding over cream cheese mixture. Spread pudding over cream cheese mixture. Spread cream cheese mixture over cream cheese mixture. Let stand for 10 minutes. Spread cream cheese mixture over cream cheese mixture.
Fill prepared pan with pie crust. Bake in preheated oven for 1 hour, or until bubbly and golden brown. Cool completely. Cut into serving size pieces.