1/2 pound butter, softened
1 (1.25 ounce) package instant white chocolate pudding mix
2 eggs, beaten
1/4 cup pumpkin puree
1 teaspoon lemon zest
6 (2 ounce) cans chopped currants, drained and flaked
1 cup crushed coconut
1 (3 ounce) can sliced pecans
1 1/2 cups shredded Swiss cheese
1 (8 ounce) can mushrooms, drained
Preheat the oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
In a large bowl, cream together 1/2 cup butter and sugar until smooth, about 3 minutes. Stir in 1 egg, 1/4 cup pumpkin puree and lemon zest; beat well. Stir in currants and coconut; mix well.
In a small bowl, mix shredded Swiss cheese, crushed coconut, pecans, chopped Swiss cheese and mushrooms.
Spread half of the whipped cream mixture into the prepared pan. Place remaining 4 tablespoons cream mixture on top of dessert and spread remaining whipped cream mixture on top of whipped cream.
Bake in preheated oven for 1 hour. Allow to cool completely before cutting into squares.