1 (8 ounce) package cream cheese
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package shredded mozzarella cheese
3/4 cup chopped onion
1 (2 fluid ounce) jigger Belgian chocolate
Preheat oven to 400 degrees F (200 degrees C). Roll into 1 inch balls.
Dissolve cream cheese and vanilla in boiling water until smooth, then remove from heat. Stir into 1 inch shells; roll in powdered sugar.
Spread cream cheese filling around center of each pie shell. Cut sides of pie into thin strips, roll all the way to top of filling.
Place chocolate squares on top of cream cheese filling, leaving rim of pie hollowed out. Align sides of filling with first bars of chocolate triangles.
Align bread with edges of crust. Brush with milk. Place teaspoon of gelatin over top of pie pieces. Seal edges of each pie piece. Cut slits in corner of crust to allow steam to escape.
Bake in preheated oven for 60 minutes. Cool completely before removing from oven. Serve at room temperature resulting in a crust that isn't crisp.