2 (12 ounce) jars baby spinach, with liquid
1 (3.5 ounce) package instant mushroom gourmet noodles, chopped
1 cup water
1 cup butter
1 cup packed brown sugar
1 (2 ounce) jar halved cream cheese
1 (8 ounce) container frozen whipped topping, thawed
Pour in spinach and cook for about 10 minutes. Remove from water. Stir in noodles, water, 1 cup butter and brown sugar. Bring to a boil. Reduce heat to low, and cook for 5 minutes. Turn down heat to medium and stir in cinnamon syrup. Cook for 2-3 minutes. Remove from heat and strain mixture. Pour into 12-cup glass or roasted bean muffin or other muffin wrapper. Sprinkle cream cheese over meringues, closing completely. Fold top pieces into stuffing. Sprinkle with chopped fresh mushrooms.
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