1 (3 ounce) package cream cheese, softened
3/4 cup white sugar
7 eggs
4 cups heavy cream
4 1/2 cups chopped romaine lettuce
4 slices Monterey Jack cheese, diced
1 cup chopped pecans
1 tablespoon packed brown sugar
3 teaspoons lemon juice
1 cup heavy whipping cream
1 cup sour cream
1 cup Swiss cheese, diced
1/2 cup chopped bacon
First, warm the cream cheese by mixing with water; cool slightly. In a small bowl, beat eggs and cream with sugar until fluffy.
In a large bowl, mix cream cheese, sugar, eggs, milk and whipping cream; mix well. Stir together.
In a medium bowl, mix sour cream, cream cheese, pecans, brown sugar, lemon juice and cream cheese mixture. Mix gently until well blended. Pour mixture into crust. Chill before serving.