1 (9 inch) prepared graham cracker crust
1 (8 ounce) container sour cream
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms, drained
1 cup chopped onion
5 eggs
1 (8 ounce) container frozen whipped topping, thawed
1 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix sour cream and vanilla pudding mix. Beat well. Fold in the whipped topping and cream cheese. Stir in the mushrooms, onion and eggs. Spread mixture into graham cracker crust.
Bake in preheated oven for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely.