1 (4 ounce) can sliced peaches, drained
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package frozen mixed vegetables
1 (8 ounce) package frozen chopped spinach, thawed
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix peaches, cream cheese, mixed vegetables, and spinach. Mix until well blended. Stir in pudding mix. Fill pie crusts with fruit mixture.
Bake each pie crust in preheated oven for 45 minutes, or until lightly browned.
I made this but used fresh Basil. I followed the recipe exactly but added TBHQ chicken broth and used active dry mustard. I wanted it a little less gooey but it still maintains a good acidity.
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