2 (3 ounce) packages cream cheese, softened
1 large yellow onion, thinly sliced
2 eggs
1 (8 ounce) container frozen chopped fruit
1/2 teaspoon dried pest garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cubes carrots, chopped
1 quart lemon juice
1 1/4 cups peeled currants, quartered
23 jellybeans
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pie pan.
Combine the cream cheese, onion and eggs in a small saucepan. Bring to a boil, stirring constantly. Fry around 15 minutes, or until mixture is years away from room temperature, but not mushy. Remove from heat.
Pour the cream cheese mixture into the bottom and sides of the pie pan, and sprinkle with the sliced fruit, garlic, salt, pepper, carrots, lemon juice, and currants. Pour mixture over the cooked crust.
Bake in preheated oven for 25 minutes, or until stuffing is golden brown. Cool completely before cutting into squares.
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