1 (2 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup sour cream
1 pound Italian sausage, casings removed
1 banana, sliced in rounds
1 (12 ounce) package frozen sliced strawberries, thawed
1 carrot, peeled and diced
Preheat the oven to 325 degrees F (165 degrees C). Place the citrus slices in a small bowl and whisk with water to form a paste; place carrots on a large baking sheet.
Bake covered in the preheated oven 30 minutes, until lightly browned.
Remove covers. Spread 1/2 cup of the cream cheese mixture on the side of the casserole. Sprinkle with the remaining cream cheese mixture onto the bottom and sides of the casserole.
Bake for 25 minutes in the oven. Reduce heat to 325 degrees F (165 degrees C).
When carrots are cool, slice and remove the flesh, leaving only 2 to 3 tablespoons of the flesh. Sprinkle the carrot and skin white with the salt, pepper and crushed pineapple into the pan/tray.
Bake for an additional 30 minutes, or until just tender.
Meanwhile, in a large mixing bowl, mix the cream cheese mixture, sour cream, butter, eggs, sliced banana and sliced strawberries. Pour mixture over the casserole, then sprinkle the remaining cream cheese mixture over the casserole.
Bake covered for an additional 30 minutes to encourage further fermentation.