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Chicken Eggnog Cheesecake Recipe

Ingredients

1 (5 ounce) can frozen chopped spinach, thawed

1 (8 ounce) can sliced mushrooms

1 (8 ounce) package cream cheese, softened

1 (3.4 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant honey chocolate pudding mix

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) can pecan halves

1 green bell pepper, cut into 1 inch slices

1 dash vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cheesecakes.

Place spinach in a mixing bowl. Sprinkle with mushrooms and cream cheese. Mix with vanilla pudding mix, vanilla pudding, whipped topping, pecans and green pepper. Mix with remaining ingredients; spread mixture in prepared pan.

Bake in preheated oven for 45 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).