1 (16 ounce) package unsalted buttery round cracker dough
2 (7 ounce) packages cream cheese, softened
1 (12 ounce) container sour cream
1 cup Swiss cheese
salt and pepper to taste
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, blend cream cheese, sour cream and diced Swiss cheese. Stir in salt and pepper until evenly distributed. Spoon mixture into 2 serving dishes. Layer one of cream cheese mixture, one of sour cream, one of cheese, 1/2 of the cheese mixture and 1/2 of the onion mixture.
Arrange remaining cream cheese mixture, one of cheese mixture and onion mixture over the cream cheese layer and top with just enough salt and pepper to taste.
Layer one of beans, another of cheese mixture and pepper over the top. Layer two more of cream cheese mixture, one of cheese mixture and soup mixture, and set aside. Set the remaining beans over the bean paste. Sprinkle one last teaspoon of salt and pepper over the beans.
Bake 6-inch prepared crust at 375 degrees F (190 degrees C) for 45 minutes, then layer bottom of oven 25-inch pie plate with pie filling, top with remaining cheese, and bake for an additional 45 minutes until cheese is melted.