1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup milk
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1 (4 ounce) container frozen whipped topping, thawed (optional)
1 (8 ounce) container frozen whipped topping, thawed (optional)
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup chopped fresh basil
1/4 cup shredded Cheddar cheese
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine cream cheese, sugar, milk, and instant pudding mix. Blend until smooth. Add cooked pudding and milk; mix until well blended.
Spread mixture evenly into a 9x13-inch baking pan. Bake in the preheated oven for 25 minutes. Allow to cool before serving.
To make the sauce: In a medium saucepan, combine cream cheese, sugar, milk, and pudding mix. Cook over medium heat, stirring occasionally until mixture is smooth. Remove from heat and whisk in whipped topping. Pour into a small bowl and reserve 2 tablespoons.
To serve: In a medium bowl, mix together reserved 2 tablespoons and Parmesan cheese. Spoon into a medium bowl. Sprinkle Romano cheese over cream cheese mixture.
To make the topping: In a medium bowl, whisk together 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, and 1/4 cup chopped basil. Spread over bottom of baking dish. Top with reserved 2 tablespoons and sprinkle with parsley.