1 (10 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese spread
1 (10 ounce) package frozen mixed vegetables, thawed
1 (15 ounce) can cream-style corn
2 eggs, beaten
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
In a medium bowl, mix cream cheese, spread and mixed vegetables. Cover and chill in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream-style corn and eggs. Stir in ketchup. Mix with a pastry blender or with hands until smooth. Spoon mixture into a 9x13 inch baking dish. Chill in refrigerator.
Bake 25 to 30 minutes in the preheated oven, until cheese is bubbly and crusts are golden brown. Beat the egg whites into the cream mixture until foamy. Meanwhile, whip the cream cheese mixture into a medium speed. Beat into the egg yolks until light and fluffy. Stir in the Worcestershire sauce. Drop by rounded spoonfuls onto the pie. Sprinkle top with ketchup and Worcestershire sauce.