2 cups water
1 (1 ounce) package instant vanilla pudding mix
1 (10 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package cream cheese
In a large saucepan, bring water and pudding mix to a boil. Remove from heat and stir until completely cooled. Keep mixture in glass container. Chill overnight, stirring occasionally.
In a small bowl whisk together cream cheese and water. Fold cream cheese mixture into water mixture, stirring until pudding mixture is moist and whisking constantly until smooth.
Make a well in the center of the pudding mixture and pour it over cream cheese sauce. Refrigerate overnight or at least 24 hours to allow flavors to spread.