1 (12 ounce) package cream cheese, softened
1/4 cup milk
1 large egg, lightly beaten
1 (14.5 ounce) can refrigerated cream of mushroom soup
1 (15 ounce) can crushed pineapple with juice
2 egg whites
1/2 teaspoon vanilla extract
2 (.75 ounce) packages instant chocolate pudding mix
3 1/2 cups boiling water
1 (3 ounce) package instant vanilla pudding mix
Form the cream cheese and milk into a large bowl with an electric mixer fitted with a dough hook. Place cream cheese mixture in bowl. Mix cream cheese mixture with egg and milk.
Bring water to a boil in a small saucepan. Slowly whisk in cream cheese mixture, adding water as needed. Remove from heat.
Beat pudding mix in boiling water. Beat pudding mixture into cream cheese mixture until just blended. Pour into custard shell. Chill, covered, at room temperature.
Pour cream cheese mixture into chilled custard shell. Chill overnight and serve immediately while still warm.
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