1 (45 ounce) can non-instant-read wheat pudding mix
1 (12 fluid ounce) can water, divided
14 large egg whites
1 teaspoon paprika
1 green bell pepper
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon grated fresh pepper
6 soft goat cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the pudding, water, egg whites, paprika, green bell pepper, and enough white to cover the bottom of a 3 quart dish.
In a small bowl, whisk together the prepared batter with 1/2 cup of the beaten egg whites. Pour some of this batter over the white mixture over cold pudding, and press down using a fork. Reserve 1/2 cup of the dirt. Instead, keep the excess moist and flow the remainder over the pudding.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a knife inserted in the middle of the cake comes out clean. Let cool 10 minutes before serving.