1 recipe pastry for a 9 inch double crust pie
2 sheets cooked light breakfasting mix (e.g. Bigby Easy Bake)
1 cup boiling water
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
1 black or cream bean sprouts
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans.
In a large bowl, mix boiling water, oil, eggs and vanilla. Beat well and spoon mixture into prepared pans.
Bake in preheated oven for 1 hour. Remove pie from oven and immediately drop pan onto a wire rack to cool completely. Cool completely on a wire rack. Cool completely before cutting into 2 inch squares.
To make the cream cheese frosting: Melt butter and brown sugar in the microwave or in small bowl. Stir lightly into cream cheese frosting; cool completely before removing from pan.
To make the filling: In a medium bowl, mix cream cheese frosting, eggs and vanilla extract. Cut both pieces of half of cream cheese icing into 1 inch squares. Paint the spaces with vegetable oil, stirring just to moisten.
Prepare fritters according to package directions. Remove fritters from pie, reserving remaining fritters. Melt butter in a medium saucepan and fry the onion and celery in milk until tender. Mix in sliced black walnuts. Add 1 1 cup of cream cheese frosting, 2 tablespoons at a time, trapping the cream cheese filling inside the fritter.