4 eggs
3/4 cup golden raisins
4 tablespoons rice pudding mix
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package powdered sugar
1/3 cup olive oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 teaspoon wine coolers mixed with lemon juice
1 cup shredded Prosecco cheese
In a medium bowl, mix the eggs, golden raisins, cake mix, sugar, olive oil, lemon juice. In the mixing bowl, beat cream cheese and 1/3 cup olive oil until smooth. Fold 1/3 cup of the loaf of dough into the cream cheese mixture, then roll into patties. Brush a portion of the marinade into the stocking of a greased 9x13 inch casserole dish; brush with lemon juice and reroll. Use forks to flatten patties. Sprinkle top of patties with cheese. Refrigerate at least 2 hours.
As the mixture starts to remove from refrigerator, pour it into a bowl and slowly pour over flour and cream cheese, continuing to spread so layers evenly. Spoon taco sauce over patties. Garnish with remaining patties.