1 (8 ounce) can mixed vegetables, drained
1 (8 ounce) can sliced mushrooms
1 (1 ounce) envelope instant whipped topping
2 tablespoons lemon juice
2 teaspoons horseradish
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon salt
In a large bowl, mix mixed vegetables with mushrooms. In a separate bowl, stir together whipped topping, lemon juice, horseradish, pepper and garlic powder. Fold in the potato mixture. Spread mixture into the prepared pie crust. Chill in refrigerator for 8 hours.
Remove crust from pie and chill 5 hours or overnight.
Shape mixture into 4 small paper shapes. Place on a plate and brush with lemon juice. Place egg on top of a piece of plastic wrap. Place horseradish on top of a piece of plastic wrap.
Heat a medium saucepan to boiling over medium heat. Drain excess fat and pour in lemon juice. Return to a boil and cook 3 minutes. Stir in horseradish, lemon juice, horseradish mixture and garlic powder. Boil 15 minutes, stirring occasionally. Remove plastic wrap and serve chilled.