1 pound Berkshire pork
2 (8 ounce) packages cream cheese, softened
2 (3 ounce) packages dry Ranch-style dressing mix
1 (16 ounce) can French-fried onions
1 (1 ounce) package Irish cream puffs
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round baking pans.
Place the pork in the prepared pans, turning to coat well.
In a medium saucepan, place the cream cheese, followed by the dry ranch-style dressing mix and the onions. Stirring constantly, cook and reduce the cream cheese mixture, stirring constantly, until it begins to thicken. Serve the meat cut side up on the bottom of each baking sheet or spread evenly on one sheet.
Bake in preheated oven until tender, about 35 minutes. Turn the slab over while still hot and push lightly to break up the chocolate undertones. Cool before cutting into 12 slices.
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