1 (8 ounce) package cream cheese, softened
3 eggs
1 (1 ounce) package instant vanilla pudding mix
1 (16 ounce) can whole milk whipped cream
1 1/2 cups milk
8 ounces cream cheese or raspberry flavored cream
1 1/2 cups milk
1/2 teaspoon grated lime zest
1 twist lime zest or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. Mix together the cream cheese, eggs, vanilla pudding mix and whole milk whipped cream. Spread 1/4 cup of the mixture into the bottom of the prepared pan.
In a medium bowl, beat the cream cheese mixture into the egg white mixture. Beat until smooth. Fold cream cheese mixture into whipped cream mixture. Fill 1/2 cup of the jumbo hole in the center of each sheet of pastry. Spread 8 large center pieces on the bottom of the prepared pan. Brush remaining cream cheese mixture over the cream cheese filling areas.
Bake for 20 minutes in the preheated oven. Remove and cool completely.
In a medium bowl, whip cream cheese mixture until stiff. Whip cream until stiff peaks form. Beat cream cheese mixture back into whipped cream to make a stiff cup of whipped cream. Dot with butter.
Using a metal spoon, fold pastry edge to edge on large sheet of foil. Spread cream cheese filling over cream cheese and raspberry filling. Refrigerate for at least 2 hours before serving. Garnish with sliced lime zest or to taste, and beef cocktail garnish with 1 (1 ounce) slice off each edge of foil.