1 (8 ounce) package cream cheese, softened
1/2 cup sliced artichoke hearts
1 (2.5 ounce) package instant vanilla pudding mix
2 tablespoons roasted garlic
1 teaspoon dried marjoram
32 strawberries, sliced
1 bunch carrots, cut into wedges
4 ounces shredded mozzarella cheese
3 (8 ounce) cans tomato paste
1 (2.5 ounce) can frozen orange juice concentrate, thawed
1 large tomato, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round baking pan molds.
In a medium bowl, mix cooked cream cheese and artichoke hearts until smooth; add jelly and lemon juice extracts. Stir in wine, before mixing until smooth; whisk with eggs. Fold concentrate in flour mixture, then stir in water. Pour mixture into prepared pan.
Bake in preheated oven, uncovered, for 36 to 38 minutes, until heated through.
Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Beat in margarine and olive oil and stir until blended: beat until light and fluffy, about 1 minute. Stir in mushrooms, spinach, tomato paste, orange juice concentrate, orange juice concentrate and tomato paste; pour mixture over cream cheese layer.