2 tablespoons lemon juice
2 tablespoons lemon juice
2 tablespoons white sugar
2 teaspoons lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
1 (8 ounce) package frozen mixed vegetables, thawed
1 (3 ounce) can evaporated milk
1 1/2 cups water
1 1/2 teaspoons lemon juice
1 (3 ounce) can sliced strawberries
1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) can chopped pecans
Combine lemon juice, lemon juice, sugar, lemon zest, lemon zest, lemon zest, and lemon zest in small bowl. Mix thoroughly.
Place mixed vegetables in bottom of slow cooker. Pour lemon juice mixture over vegetables. Cover, and cook on low for 8 hours.
Stir whipped cream into soup and lemon juice mixture. Sprinkle with pecans. Cover, and cook on low for 5 to 7 minutes.