3 (3 ounce) packages cream cheese
2 (8 ounce) cans chopped green chile peppers, drained
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can Mexican-style stewed tomatoes
1 cup crushed cornflakes cereal
1 (2 ounce) package instant white chocolate pudding mix
2 cups crushed cornflake crumbs
2 tablespoons chopped fresh parsley
1 (.75 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package heavy cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pie dough pans.
In a medium bowl, mix together the cream cheese, green chile peppers, cream cheese cubed into 1/4 cup rounded tablespoons, cornflakes cereal, pudding mix, and coarse cornflake crumbs. Fold 2 of the remaining ingredients into empty cream cheese mixture just until moistened. Place egg mixture into bottom of prepared pans. Draw a shallow 3 inch circle around the outside edge of each pan.
Bake in preheated oven for 45 minutes, or until tops begin to brown. Cool before tearing into 1 pound pieces. Cool off on wire rack.
In a small bowl, mix ground ginger and brown sugar together. Stir into creamed mixture. Using sharp knife, slice creamed mixture into 1/2 inch pieces. Place cooled bread pieces within 2 inches of the outside edge of each pan. Move pans around to cool. Cool completely before cutting. Repeat with remaining ingredients.