1 (10 ounce) package frozen chopped spinach
2 (16 ounce) cans tomato paste
1 quart heavy cream
2 eggs
3 teaspoons lemon juice
1 (1 ounce) package instant chocolate pudding mix
1/2 cup chopped pecans
In a medium saucepan, combine the spinach, tomato paste, cream and eggs. Bring to a boil and cook 2 minutes. Remove from heat and remove from saucepan. Set aside.
In a large bowl, combine whipped cream, sugar, lemon juice and pudding mix. Blend until smooth. Fold into blender mixture with hands. Pour mixture into cooled jars or containers. Chill until serving.
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