1 (20 ounce) package cream-noodle soup mix
1 (8 ounce) package cream cheese
1 (8 ounce) can cream of mushroom soup
1 (4 ounce) can frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, at room temperature
1 (3 ounce) can sliced mushrooms
1 (1.5 fluid ounce) jigger soy sauce
1 (3 ounce) package instant whipped topping mix
Place cream cheese, cream of mushroom soup, spinach, tofu, asparagus, celery seed, sugar, cornstarch and salt in blender or food processor; blend until smooth.
Trim slightly off top of mix and spread on bottom of pie pan. Chill remaining sauce in refrigerator. Combine frosting ingredients in small bowl or in bowl with whisk; drizzle over pie as directed on package; frost as desired.