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Cheesecake Recipe


1 (20 ounce) can condensed cream of mushroom soup

1 (8 ounce) can condensed cream of mushroom soup

1 (11 ounce) package frozen whipped topping, thawed

1 (6 ounce) package cream cheese, softened

1 (1 ounce) package instant vanilla pudding mix

1 (9 inch) unbaked pie crust

12 (8 inch) pans


In a medium saucepan, mix the soup, mushrooms and whipped topping. Bring to a boil, then reduce heat to low and simmer for about 50 minutes.

While the cream of mushroom soup is simmering, beat cream cheese and pudding mix until stiff. Beat in the whipped topping. Pour over cream of mushroom soup mixture and stir.

Place the pie crust in the cake pan. Pour cream cheese mixture over pie crust. Bake at 350 degrees F (175 degrees C) for 45 minutes.


Rheenne writes:

⭐ ⭐ ⭐ ⭐ ⭐

It's my first time ever making it and I'm surprised how easy it is. It tasted different from the miso soup people associate it with. It wasn't sour, but different flavours would have me thinking of a miso. It was a hit at our post-graduate school reunion. I will definately make it again!
Shuru writes:

⭐ ⭐ ⭐ ⭐

I am so excited!! I remember my mother (also of Norwegian heritage) serving this bread to us as children, and I recently found a source of the cardamom spice to replicate it. Thank you so much for helping me recall wonderful bread!