1 (6 ounce) can frozen chopped spinach
1 cup frozen chopped broccoli
1 cup frozen broccoli florets
1 cup frozen carrot tops
2 tablespoons white sugar
1 (2 ounce) can sliced pecans
1 (5 ounce) can crushed pineapple
1 (7 ounce) package instant French vanilla pudding mix
1 cup butter, softened
1 cup water
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, combine the spinach, broccoli, carrots and pecans. Mix well. Pour in the pudding mix and beat until blended. Stir in the butter and water and pour mixture into a 9x13 inch pan. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
In a large glass or metal mixing bowl, beat the butter until light and fluffy. Beat the water into the pudding slowly, stirring constantly. Pour mixture into the 8 inch square pan. Beat cream cheese, 1/2 cup at a time, until stiff. Fold into whipped cream and frost sides and top with icing. Place pan in a 9 inch square pan. Place decorative steamer lid on and top with rose gold stripes. Refrigerate for 2 hours.
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