1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 (10 ounce) cans condensed cream of mushroom soup
2 (10 ounce) cans whole kernel corn
2 (10 ounce) cans milk
salt and pepper to taste
1/2 cup white sugar for dipping
In a medium bowl, mix cream cheese, sour cream, cream and cream of mushroom soup.
To the same bowl, stir together the rest of the soup, corn, milk, salt and pepper. Add the remaining butter or margarine, and stir together. Pour the mixture over the cream cheese mixture and pour the soup mixture over it. Refrigerate for at least 30 minutes.