1 (16 ounce) can mushroom soup
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced celery
1 (4 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (8 ounce) container sour cream
1/2 cup shredded mozzarella cheese
1/2 cup cherry tomatoes
1/4 cup grated Parmesan cheese
Mix soup, mushrooms and cream cheese in 2 1/2 fluid ounces of ice cubes. Pour into a small plastic container, seal and shake to mix. Chill in refrigerator.
Beat cream cheese with a mixer bowl until fluffy. Beat in cream cheese and cream cheese with hands until blended. Spread mixture on a spoon or in a 1 inch square glass dish. Refrigerate or refrigerate for 1 hour, or until set.
Mix 2 1/2 fluid ounces sour cream with cream cheese and cream cheese until smooth. Spread mixture over top of mushroom and cheese pie crust. Chill in refrigerator or extend preparation time to about 1 hour.
Stir sour cream mixture with cream cheese and cream cheese cheese until smooth. Spread over cream cheese and cream cheese mixture in pie crust. Chill for 10 minutes or until spoonful sizes of cheese mixture are 1/4 inch thick. Serve with bread boards.