1 cup water
3 teaspoons salt
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package instant breakfast cereal
1 cup frozen whipped topping, thawed/poached
In a medium bowl, combine water, salt and cream cheese. Beat until smooth and then divide dough into two pieces. Roll one piece out to fit a 9x13 inch baking pan. Spread 1 cup of whipped topping over the baggy dough, leaving the top of the dough loosely bound with tape.
Shape dough into a ball. Roll out the other half of dough and begin forming an 18x9 inch circle. Place a small amount of the mixture in the shallowest possible part of the circle, leaving approximately 1/3 of an inch from the sides of the circle uncovered. Using a wooden spoon, press a few small bubbles into this spot. Using a wooden pick, pull the dough up the sides of the loaf slowly to expose the filling.
Carefully remove the bottom half of the loaf from the tin. Slowly pour the rest of cream cheese over the top layer. Refrigerate for at least a half hour.