3 eggs
1 pound cream cheese
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
2 (3 ounce) packages cream cheese, softened
1/4 teaspoon vanilla extract
2 cups milk
2 cups heavy whipping cream
4 teaspoons vanilla extract
In a medium bowl, beat eggs, cream cheese, sugar and pudding mix together. Stir milk and cream into egg mixture until stiff.
In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into egg mixture, then fold cream into egg mixture until no streaks remain. Whip cream in medium dutch oven for 2 to 3 minutes. Remove from oven and pour pudding mixture into custard.
Pour heavy whipping cream over pudding mixture and spread over cream cheese mixture. Refrigerate 1 hour before serving.