1 (8 ounce) package cream cheese, softened
1 (12 ounce) package frozen chopped spinach, thawed
1 (6 ounce) can sliced mushrooms
1 (4 ounce) can dried cranberries
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant French vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 cup chopped pecans
In a medium bowl, beat cream cheese until fluffy. Stir in the spinach, mushrooms, cranberries and pudding mix. Mix in the pudding mix and vanilla pudding mix. Cover and refrigerate overnight.
In the morning, whip cream until stiff. Mix in the instant French vanilla pudding and instant French vanilla pudding mix; beat until well blended and spread into pie crust.
In a small saucepan, combine the cranberry mixture with pecans. Pour over pie. Chill until serving.
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