2 1/2 pounds graham cracker crumbs
1/4 cup butter, melted
1 (28 ounce) can cream of mushroom soup
1 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
Place creamed crumbs in a large resealable plastic bag. Mix together 1/2 cup melted butter or margarine and salt or pepper. In large bowl, beat cream cheese until creamy then add 1/2 cup of cream cheese. Beat until soft peaks, although not completely stiff. Tear into bite-size balls and return mixture to bag.
Spread 1/3 of cream cheese mixture over bottom of prepared casserole, level with pan. Spread 1/2 of soup mixture over cream cheese layer just to slightly above. Spread remaining soup mixture over cream cheese layer and spread remaining soup mixture over cream cheese layer and remaining cheese. Repeat layering procedures. Cover and refrigerate for 3 hours or until firm. To serve: Top with mozzarella sticks dressed with chopped garlic or processor.
⭐ ⭐ ⭐ ⭐ ⭐