2 potatoes
2 tablespoons milk
2 tablespoons butter
4 ounces cream cheese
6 cups shredded Cheddar cheese
3 teaspoons lemon zest
2 teaspoons white sugar
1 cup sliced fresh strawberries
1 box frozen whipped topping, thawed
Place potatoes, milk, butter and cream cheese over medium heat in a shallow dish or bowl. Toss lightly, and turn to coat. Drain, and set aside.
Mix together potatoes, milk, butter and cheese. Keep warm.
Thaw spinach in hot water. Drain, and set aside.
Spread the potatoes into the bottom of a greased 9-in. baking dish. Sprinkle cream cheese, cheddar cheese and lemon zest over potato mixture.
Drain spinach and discard liquid. Add spinach, plums and pecans and frost evenly. Spread butter or margarine over top of potato edges. Freeze the whipped topping until whipped.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted in center comes out clean. Serve immediately.