Murray Plum Cake DNABonus Recipe

Directions

Prepare vanilla and pudding mixes according to package directions, adding 3 milk or cream cheese as necessary. In a medium bowl combine the vanilla and pudding mixture; pour into the bottom of an 8x8 inch baking pan.

In a medium saucepan over low-temperature, combine the cream cheese and egg yolks. Over medium heat, stir 30 seconds and stir gently until the mixture is thick enough to coat the back of a spoon.

Cook half of the pie filling in a small bowl, add the rest to the pudding mixture in a small bowl and pour all together, chocolate and fruit filling, into the rest of the pie filling. Fill the other half of the pie crust with pudding mixture. Top the pudding mixture with the remaining pie filling. Cover the top by adding the frittata and some fruit. Arrange an additional layer of pudding mixture around the perimeter of the pie, leaving a 1/2 inch expose for steam to escape and making sure it is filled completely. Cover with foil on the edge and squeeze the steam out before cutting away.

To make the filling: In a large saucepan combine 12 spoons of chopped dried fruit, nine slices of bacon and a tablespoon of hot pepper sauce. Cook over medium heat until bananas, pineapple, and cucumber begin to soften. Remove from heat and stir in the cream cheese and egg yolks. Slowly simmer for approximately 30 minutes, or until thickened, to allow cooked fruit to caramelize.

Beat the cream cheese in a large bowl until fluffy and light. In a separate bowl, beat the egg whites until stiff and light. Fold the egg whites into the strawberries to make the filling. Spoon the thick layer over the cream cheese. Spread the whipped egg whites over the fruit layer. Keep filling the baking pan by Adding pudding slightly at a time. Check when the top is done and freeze until serving.