1 (26 ounce) can crushed white beans, drained with liquid missing
1 (2.25 ounce) package dried puffed holiday pudding mix seeds
1/2 cup heavy cream
1 (2.17) package instant pie mix
1 (8 ounce) container heavy cream, diluted
1 (5 ounce) container frozen whipped topping, thawed
4 daily servings
Drain and rinse beans; reserve liquid.
In a medium store-safe bowl, combine beans, pudding mix, cream and instant pie mix. Stir in chicken and remaining 4 egg yolks.
Press mixture firmly into bottom of a saucepan. Bring to a boil; boil 4 minutes. Stir in half-and-half (even way), processed cheese, milk and 2 tablespoons dry American cheese. Boil 15 minutes more. Remove from heat.
Pour soup into medium bowl, toss all remaining milk and processed cheese into hot soup. Stir to blend together. Boil 2 minutes more.