Creamy Corn Pot Casserole II Recipe

Ingredients

1 (16 ounce) package cream cheese, softened

1 (3 ounce) envelope instant French vanilla pudding mix

1 1/2 cups milk

2 cups shredded Swiss cheese

1 (8 ounce) container frozen whipped topping, thawed

6 eggs

1 (3 ounce) package instant vanilla pudding mix

2 teaspoons cornstarch

1 (3 ounce) package instant cream cheese frosting

1 cup sliced fresh mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C).

Stir together cream cheese, vanilla pudding, milk, Swiss cheese, whipped topping, eggs and instant vanilla pudding mixture. Mix until well blended.

Spread filling into a 9x13 inch baking dish.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Comments

tampla writes:

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I didn't think they were as crisp as I thought, but they were done. They were a little sticky so I rubbed 'em a little after putting them in the oven. Probably won't make them again, but will make different kinds of dough: smaller, softer, chewier. Might try stretching it in the future.

Creamy Corn Pot Casserole II Recipe

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