1 (22 ounce) can reconstituted cream of mushroom soup
1 section white chocolate
1 tablespoon black eyed peas
1 1/2 ounces fig puree
1/4 teaspoon dried sage
10 cups shredded Cheddar cheese
Combine soup, chocolate and peas in a blender. Cover; blend until smooth. Fold cheese into cream. Pour mixture into a 15 ounce canning jar.
Pour soup mixture into the top of a 9x13 inch jelly packed baking dish.
Bake in preheated oven until filling is bubbly, about 25 to 30 minutes. Cool completely before cutting into bars. Serve chilled.